Roasted Cauliflower and Mushroom Quinoa Salad with Balsamic Glaze

Roasted Cauliflower and Mushroom Quinoa Salad with Balsamic Glaze
This salad is great served warm or cold, as a side or main dish.

Ingredients

• 1 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped (dry will work too)
• Salt, to taste
• 1/2 cup quinoa
• 1/2 teaspoon McCormick lemon pepper
• 1 cup water to make quinoa
• 1/4 cup walnuts or macadamia nuts, toasted and coarsely chopped
• 1/4 cup feta, crumbled
• Balsamic glaze
• 1/2 teaspoon thyme, chopped

Preparation

• 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, mixing halfway through.
• 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 it from the heat and let it sit for 5 minutes, covered.
• Mix everything (including the second 1/2 teaspoon of thyme) and serve warm with feta cheese, nuts, and balsamic glaze.