Moroccan Quinoa Pilaf
This recipe can be made ahead of time and then reheated in a pan.
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Cooking tools:
- Pepper mill
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onions, diced
- 4 carrots, sliced into rounds
- 1 cup raw almonds, chopped
- ½ cups Zante currants
- 1½ teaspoons curry powder
- ½ teaspoons turmeric powder
- ½ teaspoons ground cardamom
- 1 teaspoon Herbamare
- 4 cups chopped kale
- 5 cups cooked quinoa
- 1 small lemons, juiced
- freshly ground black pepper
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