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Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Roasted cauliflower and mushroom quinoa salad is a delightful fusion of wholesome ingredients and bold flavors. This recipe combines the nutty texture of quinoa, the savory richness of roasted cauliflower and mushrooms, the crunch of toasted walnuts, and the creamy tang of goat cheese, all brought together with a zesty balsamic vinaigrette. It’s a dish that effortlessly transitions from a hearty side to a satisfying main course. Whether served warm or cool, this salad is a symphony of textures and flavors that will leave your taste buds craving more.

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Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

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🌿🍄 Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette is a savory, wholesome dish that’s both filling and flavorful! 🥗 The roasted veggies pair beautifully with quinoa, all coated in a zesty balsamic vinaigrette for the perfect balance. A perfect side or light meal that’s as nutritious as it is delicious! 😍

#VeggieLovers 🍄 #QuinoaPower 🌱 #BalsamicGoodness 🍋 #HealthyAndDelicious 🥗 #RoastedCauliflower 🥦 #FlavorPacked 🌟 #SimpleMeals ⏱️ #PlantBasedEats 🌿 #SatisfyingAndLight 🍽️ #FreshAndTasty 😋

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the roasted vegetables:

  • 1/2 small head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

For the quinoa:

  • 1 cup quinoa, well-rinsed
  • 1 3/4 cups water or broth (chicken or vegetable)

For the salad:

  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup goat cheese (or substitute with feta or blue cheese), crumbled
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon fresh thyme, chopped

Optional additions:

  • Grilled chicken breast, sliced
  • Beef strips, cooked to your preference
  • Fresh greens (spinach, kale, or arugula)

Instructions

Step 1: Roast the Cauliflower and Mushrooms

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the cauliflower florets and quartered mushrooms with olive oil, fresh thyme, salt, and pepper. Ensure the vegetables are evenly coated.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 20-30 minutes, turning them halfway through, until the vegetables are golden brown and slightly caramelized.

Tip: Roasting at a high temperature enhances the natural sweetness of cauliflower and gives the mushrooms a meaty, umami-packed flavor.


Step 2: Cook the Quinoa

  1. Rinse the quinoa thoroughly under cold water to remove its natural bitterness.
  2. In a medium saucepan, combine the rinsed quinoa and water or broth. Bring it to a boil.
  3. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the quinoa absorbs all the liquid.
  4. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains.

Tip: Cooking quinoa in broth adds an extra layer of flavor to the salad.


Step 3: Assemble the Salad

  1. In a large mixing bowl, combine the cooked quinoa, roasted cauliflower, and mushrooms.
  2. Add the toasted walnuts and crumbled goat cheese.
  3. Drizzle the balsamic vinaigrette over the mixture and gently toss to coat.
  4. Sprinkle the chopped fresh thyme on top for a burst of herbal aroma.

Tip: If serving the salad warm, mix the goat cheese while the quinoa and vegetables are still warm. This allows the cheese to melt slightly, creating a creamy, luscious texture.

Notes

  • Quinoa: A complete protein, rich in fiber, and gluten-free.
  • Cauliflower: High in vitamins C and K, and a good source of antioxidants.
  • Mushrooms: Low in calories, rich in B vitamins, and known for their umami flavor.
  • Walnuts: Provide healthy fats, omega-3s, and a satisfying crunch.
  • Goat Cheese: A creamy option lower in calories and fat compared to many other cheeses.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Quinoa has long been celebrated as a versatile and nutritious grain, offering a light, fluffy texture with a slightly nutty undertone. When paired with roasted cauliflower and mushrooms, it takes on a depth of flavor that is both comforting and exciting. Roasting brings out the natural sweetness and caramelized edges of the vegetables, creating a savory base for the salad. The addition of toasted walnuts lends a satisfying crunch, while crumbled goat cheese provides a creamy contrast that elevates each bite. The balsamic vinaigrette ties everything together, offering a tangy and slightly sweet finish that complements the earthy notes of the salad.

This dish is perfect for meal prep, entertaining guests, or enjoying a quiet dinner at home. It’s easy to customize, allowing you to add proteins like grilled chicken or beef strips for a heartier meal, or toss it with fresh greens for a lighter option. With just a few simple ingredients and straightforward steps, this recipe proves that healthy eating can be both delicious and effortless.

Ingredients

For the roasted vegetables:

  • 1/2 small head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

For the quinoa:

  • 1 cup quinoa, well-rinsed
  • 1 3/4 cups water or broth (chicken or vegetable)

For the salad:

  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup goat cheese (or substitute with feta or blue cheese), crumbled
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon fresh thyme, chopped

Optional additions:

  • Grilled chicken breast, sliced
  • Beef strips, cooked to your preference
  • Fresh greens (spinach, kale, or arugula)

Step-by-Step Instructions

Step 1: Roast the Cauliflower and Mushrooms

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the cauliflower florets and quartered mushrooms with olive oil, fresh thyme, salt, and pepper. Ensure the vegetables are evenly coated.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 20-30 minutes, turning them halfway through, until the vegetables are golden brown and slightly caramelized.

Tip: Roasting at a high temperature enhances the natural sweetness of cauliflower and gives the mushrooms a meaty, umami-packed flavor.

Step 2: Cook the Quinoa

  1. Rinse the quinoa thoroughly under cold water to remove its natural bitterness.
  2. In a medium saucepan, combine the rinsed quinoa and water or broth. Bring it to a boil.
  3. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the quinoa absorbs all the liquid.
  4. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains.

Tip: Cooking quinoa in broth adds an extra layer of flavor to the salad.

Step 3: Assemble the Salad

  1. In a large mixing bowl, combine the cooked quinoa, roasted cauliflower, and mushrooms.
  2. Add the toasted walnuts and crumbled goat cheese.
  3. Drizzle the balsamic vinaigrette over the mixture and gently toss to coat.
  4. Sprinkle the chopped fresh thyme on top for a burst of herbal aroma.

Tip: If serving the salad warm, mix the goat cheese while the quinoa and vegetables are still warm. This allows the cheese to melt slightly, creating a creamy, luscious texture.

Flavors and Textures

This salad is a delightful blend of flavors and textures. The roasted cauliflower offers a tender bite with caramelized edges, while the mushrooms bring an earthy, savory depth. Quinoa’s light and fluffy texture complements the crunchy walnuts, creating a satisfying contrast. The goat cheese adds a creamy tanginess, and the balsamic vinaigrette provides a bright, zesty kick with a hint of sweetness. Together, these elements create a harmonious balance that feels indulgent yet wholesome.

Variations and Substitutions

  1. Protein Boost:
    • Add grilled chicken or beef strips for a heartier meal. Marinate the chicken or beef in balsamic vinegar, olive oil, garlic, and thyme before grilling for a flavor that complements the salad.
  2. Cheese Options:
    • If goat cheese isn’t your favorite, swap it out for feta, blue cheese, or even shaved Parmesan. Each option brings its own unique flavor profile.
  3. Nut Alternatives:
    • Substitute walnuts with almonds, pecans, or sunflower seeds for a different crunch.
  4. Greens Addition:
    • Serve the salad on a bed of spinach, kale, or mixed greens for added freshness and color.
  5. Dressing Variations:
    • Experiment with other dressings like a lemon-tahini sauce, honey-mustard vinaigrette, or a creamy avocado dressing.

Serving Suggestions

  1. Warm Salad:
    • Serve it warm as a cozy side dish for roasted chicken or grilled steak. The warm goat cheese will melt slightly, coating the ingredients with a creamy richness.
  2. Chilled Salad:
    • Chill the salad in the refrigerator for a refreshing lunch or light dinner. Add a handful of fresh greens before serving for extra crispness.
  3. Meal Prep:
    • This salad stores well in the fridge for up to 3 days. Pack it in individual containers for an easy grab-and-go meal.

Health Benefits

This salad is not only delicious but also packed with nutrients:

  • Quinoa: A complete protein, rich in fiber, and gluten-free.
  • Cauliflower: High in vitamins C and K, and a good source of antioxidants.
  • Mushrooms: Low in calories, rich in B vitamins, and known for their umami flavor.
  • Walnuts: Provide healthy fats, omega-3s, and a satisfying crunch.
  • Goat Cheese: A creamy option lower in calories and fat compared to many other cheeses.

Together, these ingredients make this dish a powerhouse of flavor and nutrition.

Final Thoughts

Roasted cauliflower and mushroom quinoa salad is a wonderfully versatile dish that brings together wholesome, nutritious ingredients in a way that’s both delicious and satisfying. The combination of earthy roasted cauliflower, tender mushrooms, and fluffy quinoa is complemented by the creamy goat cheese and the tangy sweetness of balsamic vinaigrette, making each bite a perfect balance of flavors and textures. This salad is easy to prepare, making it an ideal choice for both beginner cooks and seasoned chefs.

What makes this recipe so special is its adaptability. You can enjoy it as a warm salad on a cozy night or chill it for a refreshing meal on warmer days. It’s equally great as a side dish for dinner or as a light main course, especially when you add proteins like grilled chicken or chickpeas. This is the kind of dish that can transform from a simple salad to a filling, nutrient-packed meal, depending on what you add to it.

Moreover, the health benefits of quinoa, cauliflower, and mushrooms make this salad not just tasty but also nourishing. Quinoa provides a complete protein, essential for a plant-based diet, while cauliflower is loaded with antioxidants and vitamin C. Mushrooms add a savory depth of flavor, and walnuts provide healthy fats and a satisfying crunch. Goat cheese offers a creamy texture without overpowering the flavors, making this salad a perfect example of how healthy ingredients can come together to create something truly delectable.

As for the dressing, the balsamic vinaigrette is a perfect match for the roasted vegetables, with its balance of acidity and sweetness bringing out the best in each ingredient. But feel free to experiment with your favorite dressings—whether you prefer something creamy like a tahini sauce or something brighter like a lemon dressing, this salad will adapt beautifully to your personal taste.

For meal prep enthusiasts, this salad is a great make-ahead option. It keeps well in the fridge for a few days, and the flavors actually develop further as it sits, giving you a convenient and delicious meal option throughout the week. You can also add extra veggies, greens, or a protein of your choice to bulk it up even more.

Whether you’re cooking for yourself, your family, or guests, this roasted cauliflower and mushroom quinoa salad is a dish that will impress with its flavor, texture, and health benefits. Give it a try, and you’ll see why this simple yet satisfying salad is a favorite in many kitchens. It’s a perfect example of how nutritious ingredients can come together in a way that’s both comforting and indulgent.

With its ability to be customized and its wide appeal, this salad will surely become a staple in your recipe repertoire. So, grab your ingredients and get ready to enjoy a fresh, hearty, and delicious dish that is as good for your taste buds as it is for your health. Happy cooking!

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