Medium sized colander full of New Zealand Spinach leaves

3/4 cup Quinoa

2 Kohlrabi bulbs, cubed

5 Green onions, sliced

2 Yellow peppers, chopped

3 Cloves of garlic, diced

Olive oil

Grated parmesan cheese

Salt

Pepper

Rinse the New Zealand Spinach leaves.

Soak the quinoa in water for ten minutes. Drain.

Sauté the kohlrabi, green onions, garlic, and pepper in olive oil in a saucepan for three or four minutes.

Add the quinoa with 2 1/4 cups of water. Cover and bring to a boil. Add salt and pepper. After five minutes start adding the New Zealand Spinach. Add enough to almost fill the sauce pan then let it wilt down then add more. Repeat until all of the NZ Spinach has been added.

Continue to cook at a slow boil. Stir occasionally. Pay close attention when the quinoa has absorbed most of the water or it has boiled off. Stir continuously until it is no longer soupy but still somewhat liquid, like a thick porridge.

Take it off of the heat and add parmesan cheese and salt and pepper to taste.

Gregg