Roasted Cauliflower Mushroom and Quinoa with Balsamic Dressing
Ingredients
- ½ cauliflower, broken into large florets
- 200g button mushrooms, halved
- 1 tbsp fresh thyme leaves
- Olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable stock (or water)
- ¼ cup walnuts, toasted
- 100g feta
- 1 spring onion, finely sliced
- ¼ cup Praise Balsamic Dressing
How to make it
- Preheat oven to 200°C.
- Line a baking tray or shallow roasting dish with baking paper and drizzle a little olive oil. Place cauliflower, mushrooms and thyme leaves in a single layer. Season with salt and pepper. Roast in the oven for 10 minutes, shake or turn then roast for a further 15 minutes.
- In a small pot add the rinsed quinoa to the cold vegetable stock, bring to a boil then reduce heat to a low simmer and cook covered for 15 minutes, or until liquid is absorbed. Remove from heat and let stand covered for a further 5 minutes.
- In a large bowl, toss together the quinoa, toasted walnuts, roasted cauliflower and mushrooms with Balsamic Dressing. Crumble over the feta cheese and sliced spring onions.
