This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. It works best if your quinoa is completely cooled before using it in this recipe.
Preparation Note
Up to 2 days ahead of time, cook 2 cups of quinoa with 3 ½ cups water. Let cool completely before using in this recipe.
Ingredients
3 tablespoons
extra virgin olive oil
1 medium
onions
diced
4
carrots
sliced into rounds
1 cups
raw almonds
chopped
½ cups
Zante currants
1½ teaspoons
curry powder
½ teaspoons
turmeric powder
½ teaspoons
ground cardamom
1 teaspoons
Herbamare
4 cups
chopped
kale
5 cups
cooked
quinoa
1 small
lemons
juiced
freshly ground
black pepper
