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!
Ingredients
- ½ head cauliflower, cut into florets
- 8 ounces mushrooms, quartered
- 1 tablespoon oil
- ½ teaspoon thyme, chopped
- salt and pepper to taste
- 1 cup quinoa, well rinsed
- 1 ¾ cup water
- ¼ cup walnuts, toasted and chopped
- ¼ cup goat cheese, crumbled
- ½ teaspoon thyme, chopped
- 1 cup spinach leaves
- Vinaigrette: 1/8 cup balsamic vinegar
- Vinaigrette: 1/8 cup extra virgin olive oil
- Vinaigrette: ½ tablespoon Dijon mustard
- Vinaigrette: ½ large clove garlic, grated
- Vinaigrette: ½ teaspoon honey
- Vinaigrette: â…› teaspoon salt
- Vinaigrette: â…› teaspoon pepper
Instructions
- 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.