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Easy baby kale and rice salad

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This baby kale and rice salad is the perfect side for gatherings or parties. Quick to make and big on flavour, it ticks all the boxes.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + cooling time

Ingredients

  • 2 x 250g pkts microwavable brown rice and quinoa mix
  • 120g pkt Coles Baby French Kale
  • 250g cooked baby beetroot, cut into wedges
  • 1 red onion, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 100g fetta, crumbled
  • ¼ cup (40g) almonds, toasted, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the rice and quinoa mix following packet directions. Transfer to a large bowl and set aside to cool.

  2. Step 2

    Add the kale, beetroot and onion to the rice mixture in the bowl and toss to combine. Arrange the kale mixture on a serving platter.

  3. Step 3

    Combine the oil, vinegar and mustard in a screw-top jar. Shake well to combine. Top the kale salad with fetta and almonds. Season and drizzle with the dressing to serve.