Quinoa with Butternut Squash, Chicken, and Goat Cheese
Recipe by Karen Shay-Kubiak from allrecipes.com
Dinner,Side Dish 45 Mins.
Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 631
- Carbohydrate: 67g
- Fat: 29g
- Fiber: 9g
- Protein: 30g
- Sugar: 21g
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