Mushroom, rice & quinoa salad

  • Serves: 46
  • Cooks In: 30 minutes
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Ingredients

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

1

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.

2

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.

3

Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle with extra virgin olive oil, season to taste, serve.

Ingredients

 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

Directions

1

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.

2

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.

3

Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle with extra virgin olive oil, season to taste, serve.

Mushroom, rice & quinoa salad

Tags:

 Rice, Salad, Vegetarian

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