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June 25, 2013 — Vegan Recipes

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Source: Closet Cooking

Serves 4-6Roasted Cauliflower & Mushroom Quinoa Salad with Balsamic Vinaigrette


1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or veggie broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled (we skipped this altogether but you can use vegan cheese crumbles if you prefer)
1/4 cup balsamic vinaigrette (see recipe below)
1/2 teaspoon thyme, chopped


  1. Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.
  2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  3. Mix everything and enjoy.

Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.


Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon Agave Nectar (modification of original recipe to keep it vegan)
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper

Mix everything

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