Family recipe

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Date Added: 1 Jan 2015

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

Cooking Instructions

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.