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    You are in: Home / Recipes / Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig Recipe
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    Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

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    Ingredients:

    Serves: 4

    Yield:

    salads

    Units: US | Metric

    1/4 cup balsamic vinaigrette

    Directions:

    1. 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, mixing half way through.
    2. 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. 3
      Mix everything and enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.3
     
    Calories from Fat 295
    59%
    Total Fat 32.8 g
    50%
    Saturated Fat 8.4 g
    42%
    Cholesterol 21.3 mg
    7%
    Sodium 752.1 mg
    31%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 5.1 g
    20%
    Sugars 4.7 g
    18%
    Protein 16.0 g
    32%

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