1 butternut squash whole peeled chopped cut into ½ inch cubes ( 3 cups )
1 cup quinoa
2 cups chicken stock see
5 cups arugula ( 4 big handfuls)
2 tablespoons balsamic vinegar
2 ounces goat cheese
4 servings salt and pepper
0.5 cup walnuts toasted for garnish (optional )
Equipment
bowl
baking sheet
sauce pan
oven
Directions
Preheat oven to 450F.
Spray a cookie sheet with nonstick spray.
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
Spread in one layer on cookie sheet.
Roast butternut squash for 20-25 minutes, until fork tender.
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
Serve immediately, garnished with toasted nuts, if desired.