Balsamic Quinoa with Roasted cauliflower and Mushrooms

 

This is very good, but has some strong flavors, so if you don't like balsamic dressing and blue cheese its not for you. I had a hard time getting a picture to capture it's yumminess.  If you aren't a blue cheese fan you could replace it with goat or feta cheese and it would be a little milder.  I, personally, love the way the strong flavors combine. It's a hearty quinoa dish that makes a great main dish. It has winter feel to it, highlighting veggies you can easily find this time of year. I found the recipe on Pinterest and changed it up a bit to make it work for us.

 

Balsamic Quinoa with Roasted cauliflower and Mushrooms

 

• 1 small head cauliflower, cut into florets
• 8 ounces regular button mushrooms, quartered
• 1 tablespoon olive oil
• 1/2 teaspoon thyme, chopped, plus some extra sprigs
• salt and pepper to taste
• 1 cup quinoa, well rinsed
• 1 3/4 cups water
• 1/4 cup chopped walnuts, toasted (I toss in a hot pan for about 2 minutes to toast them up)
• 1/3 cup blue cheese, crumbled

For dressing:

• 4 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1 tablespoon Dijon mustard

1. Preheat oven to 400 degrees. Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper on a baking sheet. Roast until they start to caramelize and crisp up. About 20-30 minutes, tossing  half way through.
2. While the veggies roast, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa has absorbed the water, about 15-20 minutes.
3. Toss the quinoa, veggies, walnuts, blue cheese and balsamic dressing.

**Makes 4 dinner servings.

**3 on Bryce's dish scale. Baking sheet. pan. big bowl. Knife and cutting board. Typical weeknight meal but a few extra things.