Step 1

Preheat oven to 400F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray. Set aside.

Step 2

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.

Step 3

Bake for 18-20 minutes, or until vegetables are tender, flipping halfway through.

Step 4

As vegetables are cooking, prepare quinoa according to package directions, using chicken broth instead of water.

Step 5

When quinoa is ready, add to a large bowl, along with arugula. Set aside.

Step 6

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.

Step 7

When vegetables are ready, add to quinoa, along with feta, Roasted Parmesan Herb Chickpeas, and dried cherries.

Step 8

Serve immediately or refrigerate until ready to serve.