🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
This vibrant Roasted Butternut Squash Quinoa Bowl combines sweet roasted squash, peppery arugula, and creamy goat cheese for a nutritious and satisfying lunch. Ready in 45 minutes, this medium-difficulty recipe delivers 16g of protein and 31% of daily vitamins per serving. Perfect for meal prep, it's packed with flavor from balsamic vinegar and toasted walnuts. A wholesome dish that balances textures and tastes while being budget-friendly at just $2.51 per serving.
🥘 Ingredients
• olive oil2 tablespoons
• butternut squash1
• quinoa1 cup
• chicken stock2 cups
• arugula5 cups
• balsamic vinegar2 tablespoons
• goat cheese2 ounces
• salt and pepper4 servings
• walnuts0.5 cup
👨🍳 Cooking Steps
1
Preheat oven to 450F.
2
Spray a cookie sheet with nonstick spray.
3
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
4
Spread in one layer on cookie sheet.
5
Roast butternut squash for 20-25 minutes, until fork tender.
6
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.
7
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.
8
Serve immediately, garnished with toasted nuts, if desired.
