Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

You'll want to make double of this recipe so you'll have a ready-made lunch the next day!


  • Mix together all ingredients for the vinaigrette and set aside.
  • Preheat oven to 400.
  • Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, and place on a baking sheet in a single later.
  • Roast until they start to caramelize (20 to 30 minutes), mixing half way through.
  • Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, (15 to 20 minutes).
  • Remove from heat and let sit for 5 minutes, covered.
  • Mix everything and serve over a bed of spinach.

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