Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig

From on Pinterest

• Ready In: 50 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 1⁄2 small head cauliflower, cut into florets
• 8  ounces mushrooms, quartered
• 1  tablespoon  oil
• 1⁄2 teaspoon thyme, chopped
•  salt and pepper
• 1  cup quinoa, well rinsed
• 1 3⁄4 cups water
• 1⁄4 cup walnuts, toasted and coarsely chopped
• 4  ounces blue cheese, crumbled

• 1/4 cup balsamic vinaigrette

• 2  tablespoons  balsamic vinegar
• 1  tablespoon red wine vinegar
• 1  tablespoon Dijon mustard
• 1  teaspoon light brown sugar
• 1  garlic clove, minced (optional)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 1⁄4 cup extra virgin olive oil
• 3  green onions, chopped
• 1⁄2 teaspoon thyme, chopped

Directions

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. 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.