Roasted Cauliflower and Mushroom Quinoa in Balsamic Vinaigrette

Roasted veggie quinoa

For such a simple recipe, these roasted veggies and quinoa actually pack in lots of flavor. Top anything off with goat cheese, and I’m sold.

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

Instructions:

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.

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.

Mix everything and enjoy.

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