Place rice, quinoa and water into a medium saucepan and bring to a boil, then reduce heat to low and allow to boil gently, uncovered for 25 minutes or until rice is tender.Leave to stand covered for 5 minutes.Rinse under cold running water.Drain well.
Heat oil in a frying pan over medium heat. Add garlic and cook for 2“3 minutes or until it starts to colour. Add kale and cook 1 minute or until it starts to wilt. Set aside to cool.
Combine all the dressing ingredients in a large bowl, whisk until well combined. Add the rice and quinoa, kale mixture, Sweet Solanato tomato, prawns, feta, pine nuts and parsley. Season with salt and pepper and stir to combine. Spoon into a large bowl. Serve.