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
¼ cup olive oil
1 tbsp white wine vinegar
2 tsp honey
1 tsp Dijon mustard
Salt and pepper, to taste
- 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.
- To make dressing, whisk all ingredients in a small jug until combined.
- 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.