Roasted Cauliflower and Mushroom Quinoa Salad

Ingredients

• 1/2 small head cauliflower, cut into florets
• 1 cup 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 broth
• 1/4 cup walnuts, toasted and coarsely chopped
• 1/4 cup  feta or any other soft  cheese, crumbled
• 1/4 cup vinegar ( optional ) or add some more water
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Directions

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, turning them in between, so they get well roasted on all sides.
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 sautéed or fresh greens like spinach, or lettuce.
 Or with the addition of  oiled chickpeas, it will become a complete meal by itself.