Colorful Cauliflower Quinoa just in time for Meatless Monday

Recipe From Buen0Vida @ 

Roasted Cauliflower, Lemon and Thyme Quinoa
Recipe type: Side Dish or Vegan Entrée
Author: Dana Bueno
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
A side dish or vegan entrée
  • 1 large head cauliflower, cut into flowerets
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup quinoa (for this recipe I used the tricolor quinoa)
  • 2 cups water
  • 1/8 cup lemon juice
  • 1/8 olive oil
  • 1 lemon sliced thinly
  • 5 sprigs fresh thyme
  1. Preheat oven to 350 degrees
  2. In a bowl, drizzle cauliflower flowerets with 1 tablespoon olive oil and
  3. sprinkle with kosher salt and pepper to taste
  4. Place coated cauliflower flowerets on a baking sheet and roast in oven for 30 minutes, turning cauliflower half way through roasting process (roasting time will vary depending on thickness of cauliflower flowerets – check for desired tenderness with a fork)
  5. Add 5 sprigs of thyme and slices of lemon to roasting pan and roast with cauliflower an additional 5-10 minutes
  6. Wash quinoa in cold water and drain
  7. Boil 2 cups water, add washed quinoa to boiling water
  8. Turn down to a simmer and cover pan (cook quinoa for 15 – 20 minutes, until water is absorbed)
  9. While quinoa is cooking, whisk 1/8 cup lemon juice and 1/8 olive oil together, add salt and ground pepper to taste
  10. Place cooked quinoa in a bowl
  11. Add dressing (lemon juice and olive oil) to quinoa
  12. Add in roasted cauliflower, lemons and thyme to quinoa mixture and combine well
  13. Serve at room temperature
  14. Store remaining Roasted Cauliflower Quinoa in the refrigerator

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