Name: Rice and Quinoa Salad with Beetroot
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 ½ cups rice and quinoa blend, rinsed; 250 g packet whole fresh beetroot, drained; ½ cup pistachios; 75 g baby spinach leaves, washed; 100 g soft feta, crumbled; Dressing; ¼ cup olive oil; 1 tbsp white wine vinegar; 2 tsp honey; 1 tsp Dijon mustard; Salt and pepper, to taste

Rice and Quinoa Salad with Beetroot

This beautiful salad is colourful, as well as delicious. Soft feta with beetroot, quinoa and pistachios make a crisp and flavourful salad that is also filling.

Ingredients

1 ½ cups rice and quinoa blend, rinsed

250 g packet whole fresh beetroot, drained

½ cup pistachios

75 g baby spinach leaves, washed

100 g soft feta, crumbled

Dressing

¼ cup olive oil

1 tbsp white wine vinegar

2 tsp honey

1 tsp Dijon mustard

Salt and pepper, to taste

Method

1.Cook rice and quinoa blend in a large saucepan of boiling, salted water for about 25 minutes, or until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Refrigerate, covered until cold.

2.To make dressing, whisk all ingredients in a small jug until combined.

3.Cut beetroot into wedges. Add to rice and quinoa with pistachios, spinach and dressing. Gently toss to combine.

Arrange on a serving platter. Sprinkle with feta.

Chantal Walsh