Baked chicken with sautéed butternut squash and kale mixed with toasted walnuts, quinoa, cranberries

Baked chicken with sautéed butternut squash and kale mixed with toasted walnuts, quinoa, cranberries and goat cheese. Place 1 cup of quinoa in a pan with 2 cups of chicken broth or vegetable broth and cook for about 20 minutes. Cut a medium butternut squash into cubes or buy pre-cut to save prep time. Sauté in olive oil for about 10-12 minutes and transfer to a large bowl and set aside. Add more oil to pan if needed and sauté about 2 cups of chopped kale with stems removed for about 1-2 minutes until just slightly wilted. Add to the bowl with the squash. Place a 1/3 cup of walnuts in the same pan and toast for about 2-3 minutes. (no need to add more oil). Remove from heat and add to the bowl of squash and kale, along with the cooked quinoa. Allow to slightly cool, the add a ½ cup of dried cranberries and ¼ cup of crumbled goat cheese. Season lightly with sea salt and cracked black pepper, and serve. -- source link

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