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!

Course Main Course, Side Dish

Cuisine American

Keyword cauliflower recipe, mushroom recipe, quinoa recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 547

Author Gayle

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