Mushroom, Rice & Quinoa Salad

Cook: 30 minutes

Serves: 6

Difficulty:

Cuisine:

Saved:

113

Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

Recipe Shopping List

Mushroom, Rice & Quinoa Salad

Ingredients:

Mushroom, Rice & Quinoa Salad

400g button mushrooms, halved

1/3 cup French salad dressing

1 cup rice and quinoa blend, rinsed

2 capsicums, quartered, seeded, chopped

2 red onions, sliced into 1cm wedges

375g tomato medley

1/2 cup pitted Kalamata olives

1 cup flat leaf parsley leaves

Extra virgin olive oil, to serve

Method:

Mushroom, Rice & Quinoa Salad

Place mushrooms and 1/4 cup salad dressing into a bowl, toss to coat. Cover and set aside to marinate for 30 minutes.
Cook rice and quinoa following packet directions. Stir with a fork to separate grains then set aside to cool to room temperature
Preheat oven to 200°C (fan forced). Place capsicums and onions into a large greased roasting pan. Spoon over remaining 1 tbs salad dressing and season.
Roast 15 minutes or until just tender. Add tomatoes and olives. Roast a further 5-8 minutes or until just warmed through. Set aside 5 minutes
Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle with extra virgin olive oil, season to taste, serve