Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig

Name: Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 salads, 4 serving(s)
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; 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

Submitted by adopt a greyhound

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Ready In:: 50mins
Ingredients:: 19
Yields:: 4 salads
Serves:: 4

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

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.