Step 1

Melt the butter and olive oil over medium-low heat in a medium pan. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Cover tightly with a lid and turn the heat down to a simmer; cook until quinoa is done, about 15 minutes. You'll know it's done when the grains become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

Step 2

Add the honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.