Roasted Cauliflower And Mushroom Quinoa Salad In Balsamic Vinaigrette

• 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

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, flipping them half way through.
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.
3. Mix everything and enjoy.
4. Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.

cauliflower, mushrooms, oil, thyme, salt, quinoa, water, walnuts, goat, balsamic vinaigrette, thyme

Taken from www.epicurious.com/recipes/member/views/roasted-cauliflower-and-mushroom-quinoa-salad-in-balsamic-vinaigrette-52431261 (may not work)