Side Pannel
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
- Recipe Submitted by Strawberry on 03/26/2014
Category: Vegetarian, Salads, Cauliflower
Ingredients List
- 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
1. 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 oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2. 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.
3. Mix everything and enjoy.
2. 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.
3. Mix everything and enjoy.
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