Begin by preparing the quinoa. Add the quinoa and 2 cups of water to a saucepan, and bring to a boil over high heat.

Turn the heat to low and cover. Allow the quinoa to absorb all the water, for about 10-15 minutes. Remove from the heat and fluff with a fork. Set aside.

Add the kale to a large bowl. Add the olive oil and salt. Use your hands to massage the oil and salt into the kale for 1-2 minutes. This will soften the kale and reduce it by about half.

Once massaged, add the onion, corn, blueberries, and feta cheese. Mix to combine and set aside.

Prepare the dressing by adding all ingredients to a bowl, and whisking to combine. Pour half the dressing over the salad and toss. Taste test the salad and add more dressing to taste. Transfer to the refrigerator for later.

Prepare the wild rice brats by heating a grill pan over medium/high heat.* Place the brats on the grill pan and cook until grill marks form and the internal temperature of the brats reaches at least 160ºF.

Remove from the stovetop and let cool for 5-10 minutes. Once cooled, slice the brat into rounds.

Assemble the protein bowls by evenly distributing the salad, quinoa, and brats between 4-6 bowls. Top each bowl with 1-2 tablespoons of hummus.