Warm Quinoa Salad With Roasted Cauliflower and Mushrooms
I hope you enjoy this hearty warm quinoa salad made with quinoa, roasted vegetables and garnished with toasted walnuts and goat cheese. It is tasty, filling and nutritious!
Yield: 4 servings
Materials
- 1/2 head cauliflower cut into florets
- 8 ounces mushrooms sliced or quartered
- 1 TBS olive oil extra virgin
- 1/2 tsp thyme chopped
- salt and black pepper to taste
- 1 cup quinoa well rinsed
- 1 3/4 cup water or broth
- 1/4 cup Walnuts toasted and coarsely chopped
- 1/4 cup goat, feta or bleu cheese (or alternative) crumbled
- 1/4 cup balsamic vinaigrette
- 1/2 tsp thyme chopped
- mixed salad greens
Instructions
- Preheat oven to 400F
- Toss cauliflower and mushrooms in the oil, thyme, salt and pepper. Place in a single layer on a baking sheet and cook until they begin to caramelize, 20-30 minutes. Stir vegetables halfway through roasting time.
- While vegetables are roasting, cook the quinoa. Bring water and quinoa to a boil, reduce heat and simmer, covered until the quinoa is tender and has absorbed the water, 15-20 minutes. Remove from heat and allow to sit for 5 more minutes, covered.
- Toss vegetables and quinoa with your favorite balsamic vinaigrette. Garnish with toasted walnuts, additional thyme and cheese. Serve over mixed salad greens. Enjoy!
Notes
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.