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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Fresh, vibrant delicious, 100% gluten free and super easy to make. This quinoa, rice and vegetable salad comes with all the fresh flavours of Spring to spice up the lunchbox, is vegetarian and vegan too!
20MINS
Total Time
$3.63
Cost Per Serving
Ingredients
Servings
4
us / metric
![Portobello Mushroom](https://www.sidechef.com/ingredient/dc100750-ec07-441c-be93-4cc03ee402d1.jpeg?d=96x96)
4
Portobello Mushrooms
![Frozen Mixed Vegetables](https://www.sidechef.com/ingredient/b6097a86-5c49-4237-a03c-3837beb87001.jpeg?d=96x96)
2 cups
Frozen Mixed Vegetables
![Roasted Tomatoes](https://www.sidechef.com/ingredient/f60534ed-cb0f-402f-9442-d95891e87706.jpeg?d=96x96)
1 handful
Roasted Tomatoes
I used Divina®
![Extra-Virgin Olive Oil](https://www.sidechef.com/ingredient/1cef6ed0-9749-4ed9-8bb3-5b0851daae5d.jpeg?d=96x96)
1 dash
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
464
Fat
9.3 g
Protein
17.7 g
Carbs
80.1 g