Serves: 4
Total Calories: 100

3 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped onion
4 cloves garlic thickly sliced
4 cups cauliflowerets
1 1/2 cups quinoa, rinsed and drained
6 cups coarsely chopped kale
1 1/2 cups coarsely chopped red bell peppers
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon sea salt
5 ounces crumbled feta cheese

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté 5 minutes, or until the garlic is fragrant and onions begin to soften.

3. Add the cauliflower and continue to sauté 5 minutes, or until it becomes bright white. Add the quinoa, kale, red pepper, thyme, salt, and boiling water.

4. Bring the ingredients to a boil, then reduce the heat to low and simmer 15 minutes, or until the water is absorbed.

5. Stir the mixture, top with feta cheese, and serve.

For a Change . . .
• Substitute 2 cups coarsely chopped parsley for the kale, and add 1 teaspoon dried chili pepper flakes.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 99

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Grains Mix and Match
Quinoa with Corn, Cinnamon, and Almonds
Chinese Black Rice with Coconut Milk and Garlic
Quinoa with Wine, Tomatoes, and Mousseron Mushrooms
Shiitake Mushrooms, Summer Squash, and Quinoa Pilaf
Roasted Wild Mushrooms and Quinoa
Spicy Pumpkin-Seed Quinoa
Quinoa with Cauliflower and Feta
Teff Polenta
Ethiopian Grain Loaf
Cooking with Ancient Grains
Tempeh with Dried Cherry Tomatoes and Teff
Spring Teff Loaf
Kamut Berries with Fennel and Red Peppers
Basmati Rice Pilaf with Spely and Red Wine
Spelt Spaghetti with Dairy-Free Pesto
Asian Vegetable Stir-Fry with Bhutanese Red Rice
Spelt Loaf with Almonds and Sunflower Seeds
Spicy Sorghum with Peas and Orange Zest