Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.

• 1/2 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 cup quinoa, well rinsed
• 1 3/4 cups water or broth
• 1/4 cup walnuts, toasted and coarsely chopped
• 1/4 cup goat, feta or blue cheese, crumbled
• 1/4 cup balsamic vinaigrette
• 1/2 teaspoon thyme, chopped

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/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
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.