Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

• Gluten free

• Produce

  • 1 Butternut squash, small medium
  • 1/2 cup Cranberries
  • 1 Kale, large leaf of

• Canned Goods

  • 2 cup Chicken stock

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

• Dairy

  • 1/4 cup Goat cheese

Found on stuckonsweet.com

Description

Ingredients

• 1 small/medium butternut squash, diced
• 1 large leaf of kale, stem removed
• ½ cup cranberries
• ¼ cup walnuts, toasted
• ¼ cup crumbled goat cheese
• 1 cup quinoa
• 2 cup chicken stock
• olive oil
• salt and pepper

Directions

• Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
• White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
• In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
• Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat - careful not to burn! Remove from pan and let cool.
• Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.