Roasted cauliflower and mushroom quinoa salad in balsamic
vinaigrette

1		medium head cauliflower, cut into floret
8  ounces		mushrooms, quartered
1  tablespoon		olive oil (or other oil)
1/2  teaspoon		thyme
1		salt and pepper to taste
1  cup		quinoa, well rinsed
1-3/4  cups		water (or broth)
1/4  cup		walnuts, toasted and coarsely chopped
1/4  cup		balsamic vinaigrette

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted cauliflower and mushroom quinoa salad in balsamic vinaigrette ingredients. The serving size for any ingredient in Roasted cauliflower and mushroom quinoa salad in balsamic vinaigrette may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

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 and enjoy.


Read more: http://www.closetcooking.com/2013/04/roasted-cauliflower-and-mushroom-quinoa.html#ixzz3AexfCknR