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 1/2 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!