Roasted Cauli, Mushroom & Quinoa Salad

Try this combination of quinoa with roasted vegetables and feta for a new way to use our balsamic dressing

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Prep Time: 15mins Servings: 4-6
  • 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 Edmonds Balsamic and Roasted Garlic Dressing


    1. Preheat oven to 200°C.
    2. 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.
    3. 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.
    4. 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.


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