Butternut Squash, Arugula and Goat Cheese Quinoa

Ingredients: 2 tablespoons olive oil, divided,1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped),1 cup quinoa,2 cups water or chicken stock,5 cups arugula (about 4 big handfuls),2 tablespoons balsamic vinegar,2 ounces goat cheese,Salt and pepper,1/2 cup walnuts or pecans, toasted (optional for garnish)
Instructions:

1. Preheat oven to 450F.
2. Spray a cookie sheet with nonstick spray.
3. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
4. Spread in one layer on cookie sheet.
5. Roast butternut squash for 20-25 minutes, until fork tender.
6. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
7. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
8. Serve immediately, garnished with toasted nuts, if desired.

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