I love the kick that curry powder gives this pilaf, but if you aren’t a fan try using Thai curry. It has a milder kick but still packs a ton of flavor.
12 inch dutch oven
- olive oil
- 1 small onion, chopped
- 1 cup quinoa, rinsed
- 2 cloves garlic, minced
- 1 ½ teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 sweet potato, peeled and diced
- 1 ½ cups vegetable broth
- 2 Granny Smith Apples, peeled and cubed
- ½ cup frozen green peas
- 2 tablespoon currants, raisins or dried cranberries
- 2 tablespoons chopped walnuts, toasted
- Heat up the dutch oven over a bed of coals. Add in a couple tablespoons of olive oil.
- Add onion and cook for 8 to 10 minutes, until tender.
- Add quinoa, garlic, curry powder, cumin and sea salt.
- Cook for 4 minutes, stirring occasionally.
- Add sweet potato and vegetable broth and bring to a simmer.
- Remove a few coals under the over to reduce the heat to low and cover. Add a few coals to the lid. This helps to maintain the simmer.
- Cook for 30 minutes.
- Stir in apples, peas and currants and re-cover.
- Cook for 5 more minutes then remove from heat.
- Allow to sit covered for 5 minutes.
- Top with walnuts and serve warm.