The Pioneer Woman Tasty Kitchen
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Roasted Cauliflower Lemon Thyme Quinoa

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Level: Easy

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Description

My roasted cauliflower quinoa makes a perfect side dish or vegetarian/vegan entree.

Ingredients

  • 1 head Cauliflower, Cut Into Bite Sized Florets
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 5 sprigs Thyme
  • 1 whole Lemon Thinly Sliced
  • 1 cup Quinoa (I Used Tricolor Quinoa)
  • 2 cups Water
  • ⅛ cups Lemon Juice
  • ⅛ cups Olive Oil

Preparation

Preheat oven to 350 F.

In a bowl, drizzle cauliflower florets with 1 tablespoon olive oil. Sprinkle with kosher salt and pepper to taste.

Place coated cauliflower on a baking sheet and roast in oven for 30 minutes, turning cauliflower halfway through roasting process (roasting time will vary depending on thickness of cauliflower so make sure to check for desired tenderness with a fork).

After 30 minutes add 5 sprigs of thyme and slices of lemon to roasting pan and roast with cauliflower for an additional 5 minutes.

Wash quinoa in cold water and drain. Boil 2 cups water in a saucepan and then add washed quinoa to boiling water. Turn down to a simmer and cover pan. Cook quinoa for 15 – 20 minutes, until water is absorbed.

While quinoa is cooking, whisk 1/8 cup lemon juice and 1/8 cup olive oil together, add salt and ground pepper to taste.

Place cooked quinoa in a bowl. Add dressing (lemon juice and olive oil) to quinoa. Add roasted cauliflower, lemons and thyme to the quinoa mixture and combine well.

Serve at room temperature. Store leftovers in the refrigerator.

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