Well Dined

7Oct/130

Butternut Squash Quinoa Salad with Goat Cheese

Well Dined | Butternut Squash Quinoa Salad with Goat Cheese

I don't know if you've noticed yet, but warm quinoa salads are kind of the go-to for my friend, Melissa, and I (like this one, and this one, and this one).  So when we didn't really have a lunch plan a couple of weeks ago, we decided to throw some her CSA veg into, you guessed it, a warm quinoa salad.  I would apologize for the repetition, but these salads are healthy and filling and delicious, so I'm not sorry!

Well Dined | Butternut Squash Quinoa Salad with Goat Cheese

This time around, Melissa was drowning in fall squash.  So we diced up a butternut and threw it in the oven with a sliced onion.

Well Dined | Butternut Squash Quinoa Salad with Goat Cheese

Meanwhile, we cooked up our pretty tri-color quinoa and tossed in some toasted pine nuts.  You could easily sub walnuts or pecans instead.

Well Dined | Butternut Squash Quinoa Salad with Goat Cheese

In went the roasted veg and some arugula, along with some fresh thyme.  Again, you could easily sub another type of green (I do love peppery arugula, though) and whatever herbs you have on hand.

Well Dined | Butternut Squash Quinoa Salad with Goat Cheese

Lastly, and certainly not least, we added in some goat cheese.  We both seriously love goat cheese.  We mixed half of the cheese into the salad to get it melty, and crumbled the rest on top so there would be nice pockets of it.

Butternut Squash Quinoa Salad with Goat Cheese
original recipe, click here for Melissa's post
serves 4

1 small butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 small onion, sliced in half-moons
1 tbsp olive oil
salt and black pepper
1 cup dry quinoa
2 cups water
1/3 cup pine nuts, toasted
1 tsp fresh thyme
2 cups baby arugula
4 oz goat cheese, crumbled

Preheat oven to 375 degrees F.  Toss the squash and onion in olive oil, season lightly with salt and pepper.

Spread the veggies in a single layer on a rimmed cookie sheet covered in foil.  Roast for 25–30 minutes, turning the veggies over halfway through.  When the squash is tender, remove from the oven.

Meanwhile, combine the quinoa and water in a medium saucepan.  Bring to a boil. Cook, stirring frequently, over medium heat, until the water is absorbed and the curlicues pop out.  Season with salt and pepper.

Stir the pine nuts, roasted veggies, thyme, arugula, and half the goat cheese into the quinoa; crumble the rest of the cheese over top.  Serve warm.

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