Steamed Kale under Indian-Spiced Quinoa with Raisins and Pine Nuts

Mom gave me a recipe from the Oregonian for Indian-Spiced Quinoa with Golden Raisins and Pine Nuts which I varied a bit for this meal. It is deeee-licious!  The nutrition count is for 1 serving of the quinoa mixture, on 1+ C kale.  This mixture will serve 3-4.

Saute until onion is limp
2 tsp olive oil
1 small onion, chopped
1 tsp raw ginger, shredded

Add and mix up with onion and oil
3/4 C quinoa (rinse first)
Ground spices:
  1/2 tsp cardamon
  1/2 tsp coriander
  1/2 tsp cumin
  1/2 cinnamon
  1/4 tsp turmeric
  1/8 tsp cayenne

Add, mix, lower heat, cover and simmer for about 10-18 minutes until quinoa is done, and mix is still moist
2 C broth (vegetable or chicken)
1 oz white wine

Add, mix and serve
1/3 C raisins
1/4 C toasted pine nuts

[To toast pine nuts, put them in skillet on low heat. Stir every so often until done.]

Serve the quinoa mixture on a bed of:
1+ C steamed kale, ripped to bite size pieces.

Rated a 4.67 on Kale Scale.