Mushrooms Recipe

Mushroom, rice & quinoa salad

April 15, 2016

Mushroom, rice & quinoa salad 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 4-6 Servings


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


1Place 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.

2Preheat 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.

3Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle with extra virgin olive oil, season to taste, serve.