Pinterest. I made a few small changes and the results were delicious. I hope you try this one.
Roasted Cauliflower and Mushroom Quinoa Salad (Closet Cooking)
What you need:
1/2 small head cauliflower, cut into florets
8-10 ounces mushroom
1 tablespoon olive oil
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or broth (I used water)
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta, or blue cheese, crumbled (I used goat)
1/4 cup balsamic vinaigrette (I used this one because we love it)
1 cup of arugula (because we had it and I thought it would be a good addition)
What to do:
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, flipping them 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.