Warm Quinoa Salad With Roasted Cauliflower and Mushrooms

Warm Quinoa Salad With Roasted Cauliflower and Mushrooms


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!
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Salad
Yield: 4 servings


  • 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


  • 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!


Adapted from recipe at: Closet Cooking




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.

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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.

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