This salad goes well either warm or cool, and it makes for a nice side or even a light meal. If you want to bulk it up a bit for a meal, you can add some chickpeas and serve it on a bed of greens such as kale, spinach, or lettuce.
Ingredients (makes 4-6 servings)
- 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
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 oven preheated to 400 degrees Fahrenheit. Bake until vegetables start to caramelize, about 20-30 minutes, flipping them 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!
-After growing bored of eating the same tired meals, Kevin Lynch started experimenting in the kitchen. Now, via his blog Closet Cooking, you can find him whipping up all sorts of tasty sweet and savory items in his very tiny NYC kitchen.
