Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette by Closet Cooking 

Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.

Servings: 4-6

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
  • 1/2 small head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups water or broth
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup goat, feta or blue cheese, crumbled
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon thyme, chopped
  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 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.

Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.