Go Back
+ servings

Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl

This Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl is a quick and easy meatless meal that is sure to please everyone. Hearty quinoa is tossed with roasted cauliflower, mushrooms, chickpeas, and arugula, all tossed in a savory white balsamic dressing. This healthier meal is ready in just 30 minutes and packed with delicious superfoods!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: cauliflower recipe, mushroom recipe, quinoa recipe
Servings: 4
Calories: 547kcal

Ingredients

Vegetables

  • 1 small head of cauliflower cut into florets (see notes below)
  • 8 ounces fresh sliced white or baby bella mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Quinoa Bowl

  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 4 cups fresh baby arugula
  • ½ cup crumbled feta cheese
  • ½ cup Roasted Parmesan Herb Chickpeas or chickpeas of choice
  • ½ cup dried cherries

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray. Set aside.
  • In a medium bowl, add cauliflower and mushrooms. Add olive oil, rosemary, thyme, garlic powder, salt, and pepper. Toss to coat. Spread vegetables in an even layer on prepared baking pan.
  • Bake for 18-20 minutes, or until vegetables are tender, flipping halfway through.
  • As vegetables are cooking, prepare quinoa according to package directions, using chicken broth instead of water.
  • When quinoa is ready, add to a large bowl, along with arugula. Set aside.
  • To prepare the dressing, in a small bowl, combine the olive oil, white balsamic vinegar, garlic powder, salt and pepper. Whisk thoroughly. Pour dressing over quinoa and toss to coat.
  • When vegetables are ready, add to quinoa, along with feta, Roasted Parmesan Herb Chickpeas, and dried cherries.
  • Serve immediately or refrigerate until ready to serve.

Notes

I used the pre-cut cauliflower florets that I found in the refrigerated section of my grocery store's produce department. This makes prep time easier!

Nutrition

Serving: 1g | Calories: 547kcal | Carbohydrates: 60g | Protein: 19g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 267mg | Potassium: 844mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1108IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 5mg