Quinoa, Rice, and Vegetable Spring Salad

In a skillet on the medium heat, stir fry Portobello Mushrooms (4), White Onion (1/2), and Garlic (1 clove) for 6 minutes. Then add Frozen Mixed Vegetables (2 cups), cook for another 6 minutes. Poor the mixture into the cooked White Rice (2 2/3 Tbsp) and Quinoa (2 cups) and mix well.

Add Roasted Tomatoes (1 handful), Green Olives (1 handful), and Capers (1 handful) into the mixture. Season with Salt (to taste) and Ground Black Pepper (to taste). Add Extra-Virgin Olive Oil (1 dash), Dried Oregano (1 pinch), Fresh Dill (1 handful), Fresh Cilantro (1 handful), Fresh Basil (1 handful), and juice of Limes (2). Serve in the container of your choice. Serve and enjoy!