Red Quinoa And Lentil Pilaf

  1. 1 cup French green lentils, rinsed
  2. 1 bay leaf
  3. 1 thyme sprig
  4. 1 garlic clove
  5. 1/4 onion
  6. 2 tablespoons coconut oil
  7. 1 shallot, minced
  8. 1 celery rib, minced
  9. 1 carrot, minced
  10. 1/2 cup red quinoa, rinsed
  11. 1 cup vegetable stock
  12. Salt
  13. Freshly ground pepper
  14. 1 pound cauliflower, coarsely grated
  15. 1/4 cup chopped flat-leaf parsley
  16. 1/3 cup coarsely chopped Marcona almonds
  17. 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.
  18. 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.
  19. 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.

green lentils, bay leaf, thyme, garlic, onion, coconut oil, shallot, celery, carrot, red quinoa, vegetable stock, salt, freshly ground pepper, cauliflower, flatleaf, marcona almonds

Taken from www.epicurious.com/recipes/member/views/red-quinoa-and-lentil-pilaf-50188266 (may not work)

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