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SideChef
Recipes
Dairy-Free
Quinoa, Rice, and Vegetable Spring Salad
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17 INGREDIENTS • 2 STEPS • 20MINS

Quinoa, Rice, and Vegetable Spring Salad

Recipe
4.3
3 ratings
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!
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author_avatar
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
4
Portobello Mushrooms
White Onion
1/2
White Onion
Garlic
1 clove
Garlic
Frozen Mixed Vegetables
2 cups
Frozen Mixed Vegetables
White Rice
8 tsp
White Rice
2 cups cooked rice per 4 servings
Quinoa
2 cups
Quinoa, cooked
equals 2/3 cup uncooked quinoa
Roasted Tomatoes
1 handful
Roasted Tomatoes
I used Divina®
Green Olives
1 handful
Green Olives
Capers
1 handful
Capers, chopped, washed
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Extra-Virgin Olive Oil
1 dash
Extra-Virgin Olive Oil
Dried Oregano
1 pinch
Dried Oregano
Fresh Dill
1 handful
Fresh Dill
Fresh Cilantro
1 handful
Fresh Cilantro
Fresh Basil
1 handful
Fresh Basil
Lime
2
Limes
Nutrition Per Serving
VIEW ALL
Calories
464
Fat
9.3 g
Protein
17.7 g
Carbs
80.1 g
Love This Recipe?
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Quinoa, Rice, and Vegetable Spring Salad
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author_avatar
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
Cooking InstructionsHide images
step 1
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 (8 tsp) and Quinoa (2 cups) and mix well.
step 1 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 (8 tsp) and Quinoa (2 cups) and mix well.
step 2
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!
step 2 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!
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Tags
Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Quick & Easy
Italian
Rice
Salad
Spring
Side Dish
Summer
Vegetables
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