Quinoa with Butternut Squash, Chicken, and Goat Cheese

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 631 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Chop chicken breasts into 1/2-inch pieces.

Step 5

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