Quinoa with Roasted Vegetables

In my effort to up the whole grains in my diet, I have been making a lot of grain dishes. You would be amazed by how much variety there is in grains and vegetables with a little seasoning. This food is the type of vegan food that scares omnivores, but these dishes are among my absolute favorites. It’s also the food I turn to when I’m feeling a little less comfortable in my body, when my jeans feel a bit too tight, when I am low on energy and enthusiasm. This dish is anti-inflammatory, low in fat, and high in fiber, protein, vitamins, minerals, and whole grains.

Quinoa with Cauliflower, Mushrooms, and Walnuts

adapted from Dynise Balcavage's The Urban Vegan

1 head cauliflower, cut into small florets
1 onion, sliced into thin half moons
3 cloves garlic, peeled
2 tablespoons olive oil
salt and pepper
1 cup quinoa
1 1/4 cup vegetable stock
1/3 cup walnuts, chopped
1 tablespoon olive oil
1 pound crimini mushrooms, sliced
1/4 cup parsley, chopped

Heat the oven to 400ºF. Line an oven proof pan with parchment paper or foil. Spread the cauliflower, onion, and garlic in a single layer. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 35 to 40 minutes, until the cauliflower is tender.

Rinse the quinoa. Combine the quinoa and vegetable stock in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes. Quinoa should be tender and fluffy.

Spread the walnuts in a single layer on a baking sheet. Bake for 5 to 10 minutes until golden brown and toasted.

Heat the remaining tablespoon olive oil in a sauté pan. Add the mushrooms and sauté until tender and browned. Combine the quinoa, cauliflower, onions, garlic, mushrooms, walnuts, and parsley. Toss and serve immediately!