Mushroom, Rice & Quinoa Salad

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Serves: 4 – 6
Cooking Time: 30 minutes


  • 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


  1. Place 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.
  2. Preheat 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.
  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.