QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE

Quinoa with Butternut Squash, Chicken, and Goat Cheese image

This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.

Provided by Karen Shay-Kubiak

Categories Side Dish Grain Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

2 large boneless, skinless chicken breasts
water to cover
1 ½ cups quinoa
1 tablespoon chicken bouillon granules
2 tablespoons butter
1 cup chopped pecans
1 small butternut squash, peeled and cut into 1/2-inch dice
1 cup sweetened dried cranberries (such as Craisins®)
1 (5.5 ounce) package crumbled goat cheese
2 tablespoons fresh parsley, or more to taste
salt and ground black pepper to taste

Steps:

Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
Chop chicken breasts into 1/2-inch pieces.
Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g