Red Quinoa and Lentil Pilaf |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 cup(s) french green lentils, rinsed |
1 bay leaf |
1 thyme sprig |
1 garlic clove |
1/4 onion |
2 tablespoon(s) coconut oil |
1 shallot, minced |
1 celery rib,minced |
1 carrot, minced |
1/2 cup(s) red quinoa, rinsed |
1 cup(s) vegetable stock |
salt and freshly ground pepper |
1 pound(s) cauliflower |
1/4 cup(s) chopped flat-leaf parsley |
1/3 cup(s) coarsely chopped marcona almonds |
Directions:
1. Put the lentils in a medium saucepan and cover with cold water. Add the bay leaf, thyme sprig, garlic and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender, about 18 minutes. Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot.
2. Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes.
3. In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot or at room temperature.
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