Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes

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.

Read more about this recipe on the blog.

Moroccan Quinoa Pilaf

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.

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