Roasted Cauliflower and Mushroom Quinoa

Roasted Cauliflower and Mushroom Quinoa

I’m sure most people by now have heard of quinoa but I feel like a lot of people are a little intimidated by it.  Well don’t be because it’s super easy, delicious and so healthy!  You can eat quinoa warm or cold, in soups, salads, casseroles, or for breakfast.

Quinoa is full of great nutrition and is also one of the only grains that are considered to be a complete protein source and it’s a good source of heart-healthy fats.  So with all of these great things paired with it’s great taste and versatility, there’s no reason not to include it in your diet.  Quinoa has a nutty flavor which is brought out more if you toast it first before cooking it but that’s totally optional.

With this recipe, I decided to cook the quinoa in chicken broth for some added flavor.  I also had some mushrooms and cauliflower on hand that I added in.  I just sautéed the mushrooms with garlic and olive oil and I roasted the cauliflower because it is absolutely delicious that way and adds another level of flavor.  I then made a simple vinaigrette to pour over top and it just pulled everything together!

Roasted Cauliflower
Roasted Cauliflower

Roasted Cauliflower and Mushroom Quinoa

Roasted Cauliflower and Mushroom Quinoa

Roasted Cauliflower and Mushroom Quinoa

Roasted Cauliflower and Mushroom Quinoa

Roasted Cauliflower and Mushroom Quinoa

Ingredients

For the Quinoa:
1 cup quinoa
2 cups fat-free chicken broth
8 oz mushrooms, sliced
1 garlic clove, minced
3 Tbsp extra virgin olive oil, divided
1 head cauliflower, chopped into florets
4 whole garlic cloves
For the Vinaigrette:
4 Tbsp balsamic vinegar
1/3 cup extra virgin olive oil
4 roasted garlic cloves (from above)
Juice from one lemon
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees
Place the cauliflower florets and 4 cloves of garlic on a baking sheet and drizzle with 2 Tbsp of the olive oil; add salt and pepper and roast in the oven for about 25 minutes until dark golden brown, turning after about 15 minutes
Meanwhile sauté the sliced mushrooms and minced garlic with 1 Tbsp of olive oil over medium-high heat for about 6-8 minutes until softened
Cook the quinoa: Combine the quinoa and the chicken broth in a small saucepan and bring to a boil; reduce to a simmer and cover for about 15 minutes until liquid is absorbed
When cauliflower has been roasted, take the whole roasted garlic cloves and place in a food processor with the rest of the ingredients for the balsamic vinaigrette and pulse until combined
Combine the cauliflower and mushrooms with the quinoa and drizzle the vinaigrette over top
Enjoy!
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2 Responses to Roasted Cauliflower and Mushroom Quinoa

  1. I’ve been on a quinoa kick lately! Absolutely love the pairing of cauliflower and mushrooms in this recipe and the idea of cooking the quina in chicken broth! So many great ideas! Thanks for sharing…

    -Shannon

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