Mushroom, Rice and Quinoa Salad Recipe
How to Make Mushroom, Rice and Quinoa Salad
- Place mushrooms and ¼ cup salad dressing into a bowl and 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 180°C (or 200°C fan-forced). Place capsicum and onions into a large, greased roasting pan. Spoon over remaining 1 tablespoon of salad dressing and season with salt and pepper.
- Roast for 15 minutes or until just tender. Add cherry tomatoes and olives. Roast a further 5-8 minutes or until just warmed through. Set aside for 5 minutes.
- Add rice and quinoa, mushrooms and parsley to roast vegetables, toss gently to combine. Drizzle with extra virgin olive oil, season with salt and pepper to taste and serve immediately.
Recipe: Courtesy of Australian Mushrooms