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Roast Mushroom, Kale, Rice & Quinoa Salad

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

 400 g button mushrooms, trimmed
 2 medium sweet potato, peeled, cut into 1cm-thick rounds
 3 tbsp Moroccan spice blend
 3 tbsp olive oil
 1 bunch kale, washed, dried olive oil cooking spray
 1 cup rice and quinoa
 0.25 cup salad dressing
 0.33 cup currants
 0.75 cup roasted cashews chopped

Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice blend. 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.

Nutrition Facts

Servings 0