LIVE

Quinoa with Butternut Squash, Chicken, and Goat Cheese

Rating: 4.77 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Karen Shay-Kubiak

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 cups
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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.

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.

Nutrition Facts

Per Serving:
631 calories; protein 29.9g; carbohydrates 66.9g; fat 29.1g; cholesterol 69.9mg; sodium 419.6mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa
Rating: 5 stars
03/15/2016
I'm rating this based on flavor combination rather than cooking method, because I prepared it differently than directed. I substituted leftover turkey, so did not need to prepare chicken. Also, I oven roasted my butternut squash and pecans. I added a chopped sweet onion to the mix when I roasted the squash. I really enjoyed the flavors together and will use this again after Thanksgiving. Read More
Helpful
(3)
BRG
Rating: 4 stars
03/21/2017
This was good, though I substituted chickpea cutlets for chicken and added a lot more seasoning - thyme, sage, garlic powder, etc. Also, the squash took much longer than 5 min. to get tender - more like 20 min. Read More
Helpful
(1)
ELLEES920
Rating: 5 stars
02/07/2017
I like versatile recipes and chose this recipe as a way to use up some leftover roast chicken and a different way to prepare Winter squash besides roasting or boiling. I also wanted a make ahead meal. I modified it by leaving the quinoa and goat cheese separate from the squash/nut/chicken mixture so that we could make up our own bowl to our taste. I found this warm recipe ticked all the boxes for sweet savory crunchy soft and comfort-food-like all -in -one-one-bowl goodness. Next time I'll add a green veggie on the side or a salad. Looking forward to trying it as a cold salad with balsamic as suggested. Read More
Advertisement
Samber
Rating: 5 stars
10/02/2017
The flavour is super considering the only seasoning is butter bouillon and then salt and pepper. Read More
Karla Marie Dombrock
Rating: 5 stars
02/18/2016
Great recipe! Can be made with couscous also. I had to sub in 1/2 c dried mixed berries& 1/2c frozen cranberries which was terrific. Very tasty dish& easy. Read More
kathyisnyder
Rating: 5 stars
03/01/2019
I originally gave this recipe a 3 star rating as right after I made it I ate some and thought it was "fair" but nothing exciting. I put the leftovers in the refrigerator. Two days later I put a bowl of it into the microwave. Wow! What a difference it made. Amazingly good once the flavors were allowed to meld together. I also added a handful of flax seeds on top which was a nice crunchy accompaniment to this dish. Read More
Advertisement
ShannonD
Rating: 5 stars
02/05/2016
This was delicious - thanks for sharing. Out of necessity I substituted walnuts for pecans and feta for the goat cheese. Really nice interplay of sweet and salty crunchy and soft textures. Very high protein salad which we as avid runners appreciated. Well done! Read More
Melissa B
Rating: 5 stars
01/19/2017
Great combo of ingredients for flavor and texture. We loved it! Read More
Cari Nash
Rating: 5 stars
03/05/2019
So YUMMY!! I added avocado and used a citrus basil vinaigrette. The PERFECT recipe for butternut squash. Read More
More Reviews
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/17/2021