Quinoa with Butternut Squash, Chicken, and Goat Cheese
Description
Quinoa is paired with butternut squash, chicken, and goat cheese to make a healthy one-dish meal, full of flavor, color, and texture.
Ingredients
•
2 large boneless, skinless chicken breasts
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water to cover
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1 1/2 cups quinoa
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1 tablespoon chicken bouillon granules
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2 tablespoons butter
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1 cup chopped pecans
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1 small butternut squash, peeled and cut into 1/2-inch dice
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1 cup sweetened dried cranberries (such as Craisins®)
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1 (5 1/2 ounce) package crumbled goat cheese
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2 tablespoons fresh parsley, or more to taste
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salt and ground black pepper to taste
Directions
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.