- Step 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.
- Step 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.
- Step 3
Divide the pilaf among serving bowls. Sprinkle with the almonds and coriander. Serve with a drizzle of yoghurt and the lemon wedges.