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Quinoa with Butternut Squash, Chicken, and Goat Cheese

Rated as 4.73 out of 5 Stars

"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."
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Ingredients

45 m servings 631 cals
Original recipe yields 6 servings (6 cups)

Directions

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 631 calories; 29.1 g fat; 66.9 g carbohydrates; 29.9 g protein; 70 mg cholesterol; 420 mg sodium. Full nutrition

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Reviews

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Very tasty! Next time will use roasted chicken for a bit more chicken flavor.

The flavour is super considering the only seasoning is butter, bouillon and then salt and pepper.

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 - m...

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 ah...

Great combo of ingredients for flavor and texture. We loved it!

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,...

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.

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. Ver...