400 g button mushrooms, halved
French salad dressing
1 cup rice and quinoa blend, rinsed
2 capsicums, quartered, seeded, chopped
2 red onions, sliced into 1cm wedges
375 g tomato medley (1 pack)
pitted Kalamata olives
1 cup flat leaf parsley leaves
extra virgin olive oil, to serve
1
Place mushrooms and 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 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
400 g button mushrooms, halved
French salad dressing
1 cup rice and quinoa blend, rinsed
2 capsicums, quartered, seeded, chopped
2 red onions, sliced into 1cm wedges
375 g tomato medley (1 pack)
pitted Kalamata olives
1 cup flat leaf parsley leaves
extra virgin olive oil, to serve