Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Butternut Squash, Arugula and Goat Cheese Quinoa

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.55 One serving costs about $2.55

$2.55 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian
spoonacular Score:95%

Spoonacular Score: 95%

 

Butternut Squash, Arugulan and Goat Cheese Quinoan is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 482 calories, 15g of protein, and 23g of fat. For $2.55 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 3 people were impressed by this recipe. If you have chicken stock, butternut squash, goat cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 95%. Users who liked this recipe also liked 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta, 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta, and Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  whole butternut squash
whole butternut squash
1 cup
1 cup quinoa
quinoa
2 cups
2 cups chicken stock
chicken stock
5 cups
5 cups arugula
arugula
2 Tbsps
2 Tbsps balsamic vinegar
balsamic vinegar
2 oz
2 oz goat cheese
goat cheese
some
some salt and pepper
salt and pepper
0.5 cups
0.5 cups pecans
pecans
2 Tbsps olive oil
2 Tbsps
olive oil
1  whole butternut squash
1
whole butternut squash
1 cup quinoa
1 cup
quinoa
2 cups chicken stock
2 cups
chicken stock
5 cups arugula
5 cups
arugula
2 Tbsps balsamic vinegar
2 Tbsps
balsamic vinegar
2 oz goat cheese
2 oz
goat cheese
some salt and pepper
some
salt and pepper
0.5 cups pecans
0.5 cups
pecans

Equipment

baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

Preheat oven to 450F. Spray a cookie sheet with nonstick spray. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet. Roast butternut squash for 20-25 minutes, until fork tender. 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. 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. Serve immediately, garnished with toasted nuts, if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.55
Ingredient
2 tablespoons olive oil
1 whole butternut squash
1 cup quinoa
2 cups chicken stock
5 cups arugula
2 tablespoons balsamic vinegar
2 ounces goat cheese
½ cups pecans
Price
$0.33
$1.65
$1.52
$1.54
$1.43
$0.27
$1.90
$1.54
$10.19

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Quinoa is super healthy. Read more about its health benefits here.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Disclaimer

Nutritional Information

Quickview
482 Calories
15g Protein
23g Total Fat
57g Carbs
100% Health Score
Limit These
Calories
482
24%

Fat
23g
36%

  Saturated Fat
4g
28%

Carbohydrates
57g
19%

  Sugar
8g
9%

Cholesterol
10mg
3%

Sodium
290mg
13%

Get Enough Of These
Protein
15g
31%

Vitamin A
20687IU
414%

Manganese
1mg
95%

Vitamin C
43mg
53%

Magnesium
182mg
46%

Folate
163µg
41%

Phosphorus
373mg
37%

Copper
0.72mg
36%

Vitamin E
5mg
34%

Potassium
1180mg
34%

Fiber
8g
33%

Vitamin K
34µg
33%

Vitamin B6
0.65mg
32%

Vitamin B1
0.49mg
32%

Vitamin B3
5mg
25%

Iron
4mg
25%

Vitamin B2
0.37mg
22%

Calcium
184mg
18%

Zinc
2mg
17%

Vitamin B5
1mg
14%

Selenium
8µg
12%

covered percent of daily need

Related Recipes