- Place the rice and 1 cup of water in a small pot and bring to a boil. Cover the pot, turn the heat to its lowest setting and cook 30 to 35 minutes, or until the rice is tender.
- While rice cooks, place quinoa and 3/4 cup plus 1 Tbsp. water in another small pot and bring to a boil. Cover the pot, turn the heat to its lowest setting and cook 15 minutes, or until quinoa is tender.
- When rice and quinoa are cooked, transfer each to separate bowls and cool to temperature.
- Preheat oven 375˚F. Line a baking sheet with parchment paper. Set squash, kale, onion and garlic on the baking sheet. Drizzle and sprinkle 2 Tbsp. olive oil, cumin, paprika, cayenne, salt and pepper on the vegetables and toss to coat. Roast vegetables 20 to 25 minutes, or until kale is crispy kale and squash and onion are tender.
- While vegetables roast, spread the cornstarch on a plate. Coat each piece of feta with that cornstarch. Heat the remaining 1 Tbsp. oil in a non-stick skillet set over medium-high heat. Add the feta and cook 1 minute per side, until light golden and warm. Remove pan from the heat.
- To serve, divide and set some rice and quinoa on either side of two shallow bowls. (If you wish the grains to be hot; simply microwave each bowl 30 seconds or so, or until they are.) Divide and top grains with the roasted vegetables. Set a piece of cheese on top of each bowl. Drizzle each bowl with balsamic vinegar and a little more olive oil. Now top each bowl with pistachios, oregano and zest, and serve.
Note: You’ll need about 150 grams of feta cheese for this. A barrel aged-type is best for this because it is more compacted and easier to slice.
Recipe Options: Instead of quinoa, use couscous in this bowl. Instead of red rice, try emperor black rice. Instead of squash, roast and use cubes of yams. Instead of pistachios, top the bowl with coarsely chopped skin-on almonds.