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RECIPE
16 INGREDIENTS2 STEPS20MIN

Quinoa, Rice, and Vegetable Spring Salad

4.3
3 Ratings

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Mi Terruno Food

Venezuelan food at it's best.
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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!
20MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Portobello Mushrooms
1 clove
2 cups
Frozen Mixed Vegetables
2 cups
White Rice , cooked
2 cups
Quinoa , cooked
1 handful
Divina® Roasted Tomatoes
1 handful
1 handful
Capers , chopped, washed
to taste
Salt and Pepper
1 dash
Extra-Virgin Olive Oil
1 handful
1 handful
1 handful

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Estimated Total: Est. Total:
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Nutrition Per Serving

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CALORIES
777
FAT
9.9 g
PROTEIN
23.8 g
CARBS
148.6 g

Cooking Instructions

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Step 1
In a skillet on the medium heat, stir fry Portobello Mushroom (4), White Onion (1/2), and Garlic (1 clove) for 6 minutes. Then add Frozen Mixed Vegetables (2 cup), cook for another 6 minutes. Poor the mixture into White Rice (2 cup) and Quinoa (2 cup) and mix well.
Step 2
Add Divina® Roasted Tomatoes (1 handful), Green Olives (1 handful), and Capers (1 handful) into the mixture. Season with Salt and 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 Lime (2). Serve in the container of your choice. Serve and enjoy!

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Nutrition Per Serving
Calories
777
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
148.6 g
54%
Fiber
12.6 g
45%
Sugars
2.4 g
--
Protein
23.8 g
48%
Sodium
1105.5 mg
48%
Vitamin D
--
--
Calcium
121.0 mg
9%
Iron
9.6 mg
53%
Potassium
799.1 mg
17%
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