Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig

• 12 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon oil
• 12 teaspoon thyme, chopped
• salt and pepper
• 1 cup quinoa, well rinsed
• 1 34 cups water
• 14 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)
• 12 teaspoon salt
• 14 teaspoon black pepper, ground
• 14 cup extra virgin olive oil
• 3 green onions, chopped
• 12 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, mixing 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.

cauliflower, mushrooms, oil, thyme, salt, quinoa, water, walnuts, blue cheese, balsamic vinegar, red wine vinegar, mustard, light brown sugar, garlic, salt, black pepper, extra virgin olive oil, green onions, thyme

Taken from www.food.com/recipe/roasted-cauliflower-and-mushroom-quinoa-salad-in-balsamic-vinaig-512995 (may not work)