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
Mushrooms, sliced
Coconut or olive oil
Thyme
Quinoa
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)
ENJOY!!
Balsamic Roasted Cauliflower and Mushroom Quinoa
Ingredients
- 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
Instructions
- DIRECTIONS
- 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)
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Peggy
This was the perfect dish! I used it as a main dish, and my husband (who is not a vegetarian) thought it was absolutely delicious. Thank you!!
Jann Olson
Looks like a yummy side dish! I’ll have to try it. Thanks for sharing with SYC.
hugs,
Jann
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.
Rachel
Okay, I’m gonna make this! Unique side!