Foreign Food 

Mushroom Quinoa Salad in Balsamic Vinaigrette



Mushroom Quinoa Salad in Balsamic Vinaigrette

Mushroom Quinoa Salad in Balsamic Vinaigrette

Total Time: 35 minutes Servings: 4 Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.

– 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 3/4 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.


Step 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.
Step 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.
Step 3: Mix everything and enjoy.

Note : 
Nutrition Facts: Calories 284, Fat 12g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 224mg, Carbs 38g (Fiber 6g, Sugars 4g), Protein 10g

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