Unit 6A, Phumelela Park, Montague Drive
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Roast Mushrooms, Kale Rice and Quinoa Salad

  • Preparation Time: 15
  • Cooking Time: 40 min

Elevate your salad game with our Roast Mushrooms, Kale Rice, and Quinoa Salad, a vibrant and nutritious dish that’s bursting with flavor and goodness. Earthy roasted mushrooms, tender kale rice, and protein-packed quinoa come together to create a hearty and satisfying salad that’s perfect for lunch or dinner.

Instructions

01
Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice mix. Drizzle with oil, season with pepper. Turn to coat. Roast 40 minutes until light golden and tender
02
Remove the centre stem from the kale, roughly chop leaves. Scatter them over the sweet potato and mushrooms. Spray lightly with oil and roast 5 minutes. Remove from the oven
03
Meanwhile cook the rice and quinoa following packet directions. Transfer to a bowl. Pour the dressing over the warm rice. Add currants and stir to combine
04
Just before serving stir the rice and cashews through the kale and roast vegetables. Serve warm, cold or at room temperature

Ingredients

Button Mushrooms
Trimmed.
400 g
Sweet Potatoes
Cut into 1cm-thick rounds.
2
Moroccan Spice Blend
3 Tblspns
Olive Oil
3 Tblspns
Kale
Washed & dried.
1 Bunch
Olive Oil Cooking Spray
Rice
1/2 Cups
Quinoa
1/2 Cups
Salad Dressing
1/4 Cups

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