Quinoa with Butternut Squash, Chicken, and Goat Cheese

4.7
(15)
12 Reviews
4 Photos

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.

Submitted by Karen Shay-Kubiak
Published on June 19, 2020
4
4
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 cups
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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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Chop chicken breasts into 1/2-inch pieces.

  5. Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Cook's Note:

All quantities can be adjusted to taste. Substitute other dried fruit for cranberries if not available. The key is to ensure the chicken and squash are chopped to approximately the same size. Omit chicken for a high-protein vegetarian main dish.

Three cups fresh water can be substituted for water reserved from chicken, if desired.

21 home cooks made it!

Nutrition Facts (per serving)

631 Calories
29g Fat
67g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 631
% Daily Value *
Total Fat 29g 37%
Saturated Fat 10g 49%
Cholesterol 70mg 23%
Sodium 420mg 18%
Total Carbohydrate 67g 24%
Dietary Fiber 9g 33%
Total Sugars 21g
Protein 30g 60%
Vitamin C 37mg 41%
Calcium 205mg 16%
Iron 5mg 26%
Potassium 1057mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.