Sunday, June 16, 2013

roasted cauliflower mushroom quinoa salad

a simple hearty salad full of texture and flavor. a great side dish, but also filling enough to be a meal on it's own. i could eat this for days and days. if you don't like blue cheese, you can substitute feta, goat cheese, or just forego the cheese all together. mMmm good!

roasted cauliflower mushroom quinoa salad
(adapted from this recipe.) 

- 1/2 head cauliflower cut into pieces
- 8 oz. crimini mushrooms, cut in half
- 1 tbs oil
- 1/2 tsp thyme, chopped
- 1 c quinoa
- 2 c chicken broth
- 1/2 c pecans, toasted and coarsely chopped
- 1/4 c crumbled blue cheese
- 1/4 c balsamic vinegar 
- salt & pepper to taste
- 1/2 tsp thyme, chopped


1. preheat oven to 400 degrees F
2. on a baking sheet toss cauliflower and mushrooms in oil, thyme, salt and pepper
3. roast for 30 mins, flipping half way, so that the vegetables caramelize
4. while the vegetables are cooking, pour chicken broth and quinoa into a pot. bring to a boil.
5. reduce heat to a simmer and cover to cook for 15-20 minutes or until all water has been absorbed.
6. remove quinoa from heat and put to side
7. once vegetables are cooked toss with quinoa, pecans, balsamic vinegar. sprinkle with blue cheese and thyme.

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