Roast Mushroom, Kale Rice and Quinoa Salad

Recipe by Australian Mushrooms

For a hearty vegetarian salad that packs a flavour punch, this roast mushroom, kale rice and quinoa salad is perfect. So simple to make, this salad is a great healthy work lunch idea.

Prep 15 minsCook 40 minsServes 6

Ingredients

Method

400g button mushrooms, trimmed
2 medium sweet potatoes, peeled, cut into 1cm-thick rounds
3 tbs Moroccan spice blend
3 tbs olive oil
1 bunch kale, washed, dried
Olive oil cooking spray
1 cup rice & quinoa
1/4 cup salad dressing
1/3 cup currants
3/4 cup roasted cashews chopped

Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice mix. Drizzle with oil, season with pepper. Turn to coat. Roast 40 minutes until light golden and tender
Remove the centre stem from the kale, roughly chop leaves. Scatter them over the sweet potato and mushrooms. Spray lightly with oil and roast 5 minutes. Remove from the oven
Meanwhile cook the rice and quinoa following packet directions. Transfer to a bowl. Pour the dressing over the warm rice. Add currants and stir to combine
Just before serving stir the rice and cashews through the kale and roast vegetables. Serve warm, cold or at room temperature