Roast Cauliflower, Mushroom and Quinoa Salad

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4, as a side


  • 1 cup of white quinoa
  • 500ml of The Stock Merchant Mushroom Stock
  • 1/2 a head of cauliflower, chopped into large florets
  • olive oil
  • juice and zest of 1 lemon
  • 1/3 cup of toasted pine nuts
  • a big handful of parsley, chopped
  • two large handfuls of assorted mushrooms (we used a mixture of Swiss Brown and Shiitake, though you can use any that take your fancy)
  • a handful of raisins
  • a handful of crumbled goat’s feta (omit for a vegan version)


  1. Preheat the oven to 180 degrees. Toss mushrooms and cauliflower florets in olive oil, salt and pepper. Roast for 40 minutes, or until tender.
  2. Meanwhile, place 500ml of The Stock Merchant Mushroom Stock and 1 1/4 cups of quinoa in a pot and bring to the boil. Reduce heat, cover and allow to simmer until all the liquid has been absorbed. Fluff with a fork.
  3. Toss the roast vegetables in with the parsely, quinoa, lemon zest and juice, pine nuts, raisins, feta and an extra splash of olive oil. Season with salt and pepper.

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