Ingredients and Weight:
- Quinoa: 2 cups
- Chicken breasts: 2 (1 pound)
- Butternut squash: 1 medium (2 pounds)
- Goat cheese: 1/2 cup (4 ounces)
- Olive oil: 1/4 cup
- Salt and pepper to taste
- Vegetable broth: 4 cups
- Dried cranberries: 1/2 cup
- Chopped walnuts: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut butternut squash into 1-inch cubes.
- In a bowl, toss butternut squash cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast in the oven for 20 minutes, or until tender.
- While the squash is roasting, cook the quinoa according to package directions.
- Season chicken breasts with salt and pepper and grill or pan-fry until cooked through.
- Slice the chicken into thin strips.
- In a large bowl, combine the quinoa, roasted butternut squash, chicken strips, goat cheese, cranberries, and walnuts.
- Stir to combine.
- Season with additional salt and pepper to taste.
Nutritional Information:
- Calories: 300 per serving
- Protein: 20 grams
- Carbohydrates: 35 grams
- Fat: 10 grams
Dish Characteristics:
- Savory and satisfying
- Vibrant colors and textures
- Versatile side dish or main course
User Comments:
- "This dish is a perfect balance of flavors and textures. The quinoa is fluffy, the butternut squash is tender, and the chicken is juicy."
- "I love the addition of goat cheese and cranberries. They add a touch of sweetness and tanginess."
- "This dish is easy to make and elegant enough for a special occasion."
Special Precautions and Tips:
- For a vegetarian option, omit the chicken.
- To make the dish ahead of time, prepare the quinoa and butternut squash as directed and store separately in the refrigerator. When ready to serve, reheat the ingredients and assemble the dish.
- Serve the dish warm with a side of your favorite dipping sauce, such as honey mustard or barbecue sauce.
