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Home/ Healthy Recipes/Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Editor

Monday, December 10, 2018

This salad goes well either warm or cool and it makes for a nice side or even a light meal. Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.

You’ll Need:

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

Instructions:

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.

NOTES:

If you want to bulk it up a bit for a meal you can add some chickpeas and serve it on a bed of greens such as kale, spinach or lettuce. I have to say that the roast cauliflower, mushroom and quinoa combo was a nice and tasty one and healthy to boot!

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