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Quinoa, Rice, and Vegetable Spring Salad
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Recipe

17 INGREDIENTS • 2 STEPS • 20MINS

Quinoa, Rice, and Vegetable Spring Salad

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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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
Garlic
1 clove
Frozen Mixed Vegetables
2 cups
Frozen Mixed Vegetables
White Rice
2 1/2 Tbsp
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
Capers
1 handful
Capers, chopped, washed
Salt
to taste
Extra-Virgin Olive Oil
1 dash
Extra-Virgin Olive Oil
Fresh Dill
1 handful
Fresh Cilantro
1 handful
Fresh Basil
1 handful
Nutrition Per Serving
VIEW ALL
Calories
464
Fat
9.3 g
Protein
17.7 g
Carbs
80.1 g
Add to plan
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Quinoa, Rice, and Vegetable Spring Salad
Save
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 (2 1/2 Tbsp) 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 (2 1/2 Tbsp) 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 {@10:} 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 {@10:} 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
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Dairy-Free
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Italian
Salad
Spring
Side Dish
Summer
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