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

Ingredients

• 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

Instructions

1. Heat up the dutch oven over a bed of coals. Add in a couple tablespoons of olive oil.
2. Add onion and cook for 8 to 10 minutes, until tender.
3. Add quinoa, garlic, curry powder, cumin and sea salt.
4. Cook for 4 minutes, stirring occasionally.
5. Add sweet potato and vegetable broth and bring to a simmer.
6. 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.
7. Cook for 30 minutes.
8. Stir in apples, peas and currants and re-cover.
9. Cook for 5 more minutes then remove from heat.
10. Allow to sit covered for 5 minutes.
11. Top with walnuts and serve warm.