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