Red Quinoa and Lentil Pilaf

 by Akash Richmond

from Food & Wine: Red Quinoi and Lentil Pilaf

Total Time: 1 hour

Yield: 6

Ingredients

• 1 C French green lentils, rinsed
• 1 bay leaf
• 1 thyme sprig
• 1 garlic clove
• 1/4 onion
• 2 Tbs coconut oil
• 1 shallot, minced
• 1 celery rib, minced
• 1 carrot, minced
• 1/2 C red quinoa, rinsed
• 1 C vegetable stock
• salt
• freshly ground pepper
• 1 lb cauliflower, coarsely grated
• 1/4 C chopped flat-leaf parsley
• 1/3 C coarsely chopped Marcona almonds

Instructions

1. Cover the lentils in a medium saucepan with cold water. Add the bay leaf, thyme, garlic and onion and bring to a boil.
2. Simmer over medium-low heat until the lentils are tender, about 18 minutes.
3. Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot.
4. Add 1 Tbs of the coconut oil to the saucepan. Add the shallot, celery and carrot, and cook over low heat until softened, about 8 minutes.
5. Add the quinoa and cook, stirring for about 2 minutes.
6. 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.
7. Cover and let stand for 5 minutes
8. In a large nonstick skillet, heat the remaining 1 Tbs of coconut oil. Add the cauliflower and cook over medium-high heat until lightly browned in spots - about 5 minutes.
9. 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.