Moroccan Quinoa Pilaf
Ali Segersten
This easy quinoa pilaf is flavored with curry, cardamom, and turmeric. The almonds, currants, carrots, and kale bring color, flavor, crunch, and plenty of nutrients to call this a meal in itself! Try serving it with a mixed green salad using the Fig-Balsamic Vinaigrette. I bet this recipe would also be great as a stuffing for winter squash…acorn, buttercup, or delicata would be perfect to hold this pilaf.
The other week I created this recipe with what we had on hand at the moment. It was one of those nights where we fed the kids early, put them to bed, and then whipped up something for ourselves. It is a rarity that Tom and I get an uninterrupted meal. I mean come on, it’s nice to have a break from quinoa all over the floor for just one night, isn’t it?
I made it again today to take note of amounts and timing so I could share it with you. We had it for dinner this evening with bowls of creamy hubbard squash soup.
Moroccan Quinoa Pilaf
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.
- Heat a deep 11- or 12-inch skillet over medium heat. If you don’t have a skillet that size then use a wide 6-quart pot. Add the olive oil. Then add the chopped onions. Sauté onions for 4 to 5 minutes.
- Then add the sliced carrots and sauté for about 10 minutes more. Keep the heat at a medium to medium-low temp to allow the onions to cook but not brown. Adjust temperature accordingly.
- Add the almonds, currants, spices, and salt and sauté 5 minutes more. Add the kale. It is best if your kale is still dripping wet from rinsing before adding it to the pot. The extra water will help it to quickly cook. Sauté about 5 minutes, or until kale is tender.
- Then add cooked quinoa and stir together over low heat. Add a few tablespoons of water if the pilaf seems dry. An extra tablespoon of oil will also help prevent the quinoa from sticking to the pan.
- Remove from heat and add the juice of the lemon. Stir together, taste, and adjust salt and seasonings if needed. I also like to add a generous amount of freshly ground black pepper at this point.
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Moroccan Quinoa Pilaf
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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