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Balsamic Roasted Cauliflower and Mushroom Quinoa
Roasted Cauliflower and Mushroom Quinoa tossed with balsamic vinegar, thyme and feta cheese for an amazingly delicious and healthy side dish.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
161
kcal
Author
Sherri Hagymas
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
Calories:
161
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Sodium:
3
mg
|
Potassium:
296
mg
|
Fiber:
2
g
|
Vitamin C:
1.1
mg
|
Calcium:
16
mg
|
Iron:
1.6
mg