Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

• Produce

  • 1/2 small head Cauliflower
  • 8 oz Mushrooms
  • 1 tsp Thyme

• Canned Goods

  • 1 3/4 cups Water or broth

• Condiments

  • 1/4 cup Balsamic vinaigrette

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted and coarsely chopped

• Other

  • 1/4 cup Goat, feta or blue cheese, crumbled

Found on closetcooking.com

Description

Ingredients

• 1/2 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 cup quinoa, well rinsed
• 1 3/4 cups water or broth
• 1/4 cup walnuts, toasted and coarsely chopped
• 1/4 cup goat, feta or blue cheese, crumbled
• 1/4 cup balsamic vinaigrette
• 1/2 teaspoon thyme, chopped

Directions

• Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
• Mix everything and enjoy.

Nutrition