Roasted Cauliflower & Mushroom Quinoa

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I absolutely love this warm quinoa salad! It includes so many of my favorite foods: roasted cauliflower and mushrooms, quinoa, pine nuts, and feta…all combined with an easy balsamic vinaigrette. It’s hearty, healthy and so simple to make for a weeknight dinner.

Let’s get started!
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Chop the cauliflower into florets.
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Quarter the mushrooms.  I used baby bellas.
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Toss the cauliflower and mushrooms in the olive oil, salt, pepper, and thyme.  Spread into a single layer on a baking sheet.
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Roast in a 400 degree oven for 20-30 minutes mixing halfway through.

While the vegetables are roasting, cook the quinoa.  Start by rinsing 1 cup on quinoa.
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I used a red quinoa, but any type will do.
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Add 1 3/4 cup vegetable broth and bring to a boil.  Reduce the heat, cover, and simmer for 15-20 minutes until the broth is absorbed.  Then let sit for 5 minutes covered.
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Next assemble the vinaigrette.
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Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
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Now all that’s left is assembly!
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Add the roasted vegetables, toasted pine nuts, and feta to the quinoa.
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Drizzle with the balsamic vinaigrette…
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And gently mix.
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Garnish with some thyme and enjoy!!
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Ingredients:

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 3/4 cups water or broth (I used vegetable broth)
1/3 cup pine nuts, toasted
1/4 cup goat, feta or blue cheese, crumbled (I used feta)
1/4 cup balsamic vinaigrette (recipe below)
1/2 teaspoon thyme, chopped

Balsamic Vinaigrette:

2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1/2 garlic clove; minced
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions:

Toss the cauliflower and mushrooms in the olive 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, garnish with thyme, and enjoy.

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#choosejoy

Recipe adapted from: Closet Cooking

12 thoughts on “Roasted Cauliflower & Mushroom Quinoa

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