Roasted Cauli, Mushroom & Quinoa Salad

Roasted Cauli, Mushroom & Quinoa Salad

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

Prep Time: 15mins

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 Edmonds Balsamic and Roasted Garlic Dressing

Method


  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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