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Curried Quinoa and Sweet Potato Pilaf

Quinoa pilaf with almond and dried apricots

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



  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.


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