Cauliflower and Mushroom Quinoa Salad

Ingredients

1/2 small head cauliflower, cut into florets

226 grams mushrooms, quartered

1 tablespoon oil

1/2 teaspoon thyme, chopped

Salt and pepper to taste

1 cup quinoa, well rinsed

1 3/4 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 vinegar

1/2 teaspoon thyme, chopped

Method of Preparation

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/200C oven until they start to caramelize, about 20-30 minutes, mixing 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.