Free Healthy Recipe - Mushroom rice and quinoa salad

Dairy free, Gluten free, Low GI, Low sugar, Wheat Free

Recipe and Image courtesy of AMGA

This is a pretty scrumptious meal to whip up when you want something easy to prepare. It's delicious as a main meal or served as a side dish as an accompaniment to grilled haloumi, lamb or chicken.
Rice and quinoa blend is readily available from most good greengrocers and supermarkets.

Recipe Courtesy of AMGA

Ingredients

400 grams button mushrooms, halved

3 tbs extra virgin olive oil (see olive oil)

1 tbs white wine vinegar

½ tsp Dijon mustard

0.12 pinch black pepper

1 cup rice and quinoa blend, rinsed

2 capsicums quartered, seeded and chopped

2 Spanish onions sliced into 1 cm wedges

375 tomato medley

¹/35 cup Kalamata olives, pitted

1 cup flat leaf parsley, roughly chopped

Method

Place mushrooms into a bowl. Combine the olive oil, vinegar, mustard and pepper together. Toss 2 tbs of the dressing through the mushrooms 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 the remaining salad dressing and season. Roast for 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.

Makes 4 servings

Prep Time:	30 mins
Cooking Time:	30 mins
Ready in:	60 mins
Suitable for:
Dinner, Lunch, Side Dish

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Nutritional Information - Per Serve
Kj	1676 kj
Calories	401 kcal
Fat	17 g
Saturated Fat	2 g
Total Carbohydrate	44 g
Total Protein	14 g
Fibre	9 g

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