Sunday, October 27, 2013

Recipe Review | Roasted Cauliflower and Mushroom Quinoa Salad

This is a great side dish for the fall. The roasted vegetables mix really well with the creamy goat cheese and the brightness of the vinaigrette. The toasted walnuts add an easy and delicious crunch. The salad can be served warm or cool. Originally, I came across this recipe on 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.

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