Roasted Cauliflower and Mushroom Quinoa Salad
Servings: 4
Roasting cauliflower totally transforms it and it is so easy! This dish combines cauliflower with mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.
Ingredients:
1/2 small head cauliflower, cut into florets
8 ounces mushrooms of your choice, 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 400°F/200°C oven until they start to caramelize, about 20-30 minutes, mixing halfway 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.
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