Kale and sweet potato pilaf

This healthy vegetarian pilaf is a tasty twist on the traditional using quinoa instead of rice.

Recipe «Kale and sweet potato pilaf» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 1 tsp Coles Brand ground cumin, 1 tsp ground coriander, 1 tsp Coles Brand ground cinnamon , 1 tsp ground turmeric, 1 large orange sweet potato, 1 cup quinoa, rinsed, drained , 1 1/2 cups vegetable stock, 1 bunch kale, stems trimmed, coarsely torn, 1/2 cup coarsely chopped toasted almonds, 1/2 cup coriander leaves, Greek-style yoghurt, to serve, Lemon wedges, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 tsp Coles Brand ground cumin 
• 1 tsp ground coriander 
• 1 tsp Coles Brand ground cinnamon 
• 1 tsp ground turmeric 
• 1 large orange sweet potato 
• 1 cup quinoa, rinsed, drained 
• 1 1/2 cups vegetable stock 
• 1 bunch kale, stems trimmed, coarsely torn 
• 1/2 cup coarsely chopped toasted almonds 
• 1/2 cup coriander leaves 
• Greek-style yoghurt, to serve 
• Lemon wedges, to serve 

Instructions

1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring for 5 mins or until softened. Add the cumin, coriander, cinnamon and turmeric. Cook, stirring, for 1 min or until aromatic. Add the sweet potato and stir to combine.
2. Add the quinoa and vegetable stock. Increase heat to high and bring to the boil. Reduce heat to low and cook, covered for 15 mins or until the quinoa is tender and liquid is almost absorbed. Remove from heat. Add the kale and toss to combine. Set aside, covered, for 10 mins to stand.
3. Divide the pilaf among serving bowls. Sprinkle with the almonds and coriander. Serve with a drizzle of yoghurt and the lemon wedges.