This easy Roasted Cauliflower and Mushroom Quinoa is tossed with balsamic vinegar, spices and feta cheese for an amazingly delicious and healthy side dish.
I love this Spinach and Mushroom Quinoa SO much but I had some cauliflower that needed to be used. So instead of eating roasted cauliflower again, I decided a nice combination dish would be amazing.
This Balsamic Roasted Cauliflower and Mushroom Quinoa was created out of shear boredom and the need for something new and exciting in my week.
I also added toasted pecans for a little extra crunch too! Secret tip: I toast my pecans in the microwave for about a 1 ½ minutes instead of in the oven.
The addition of thyme gave it a somewhat seasonal flavor as well. I really should use thyme more than I do. 🙂
I served this along side simple baked Haddock seasoned with lemon and Mrs. Dash.
Ingredients needed for this Quinoa recipe
Cauliflower, cut into florets
Coconut or olive oil
Balsamic vinegar or homemade balsamic vinaigrette
Feta or goat cheese, optional
Toasted pecans, optional
How to Make Quinoa with Cauliflower and Mushrooms
Preheat oven to 400 degrees F
Cook quinoa according to package directions
Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper.
Place vegetables on a baking sheet in a single layer.
Roast for 20 minutes, mixing half way through.
Mix veggies with cooked quinoa and add in balsamic or balsamic vinaigrette and pecans (and feta if desired)
Balsamic Roasted Cauliflower and Mushroom Quinoa
- ½ head cauliflower cut into florets
- 8 ounces mushrooms sliced
- 1 tablespoon coconut or olive oil
- ½ teaspoon thyme
- 1 cup quinoa well rinsed
- ¼ cup pecans toasted and chopped
- ¼ cup balsamic vinegar or balsamic vinaigrette
- ¼ cup crumbled feta cheese optional
- Preheat oven to 400 degrees F
- Cook quinoa according to package directions
- Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper.
- Place vegetables on a baking sheet in a single layer.
- Roast for 20 minutes, mixing half way through.
- Mix veggies with cooked quinoa and add in balsamic or balsamic vinaigrette and pecans (and feta if desired)
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Looks like a yummy side dish! I’ll have to try it. Thanks for sharing with SYC.
April J Harris
What a lovely, healthy, vegetarian meal, Sherri! Your Balsamic Roasted Cauliflower and Mushroom Quinoa is the perfect balance between healthy and tasty! Thank you so much for sharing it with us at Hearth and Soul. Scheduled to pin.
Okay, I’m gonna make this! Unique side!