Red Quinoa and Lentil Pilaf

Name: Red Quinoa and Lentil Pilaf
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 79 milliliters coarsely chopped Marcona almonds; 1 bay leaf; 1 carrot, minced; 454 grams cauliflower, coarsely grated; 1 rib celery rib, minced; 2 Tbsps coconut oil; 237 milliliters French green lentils, rinsed; 59 milliliters chopped flat-leaf parsley; 1 garlic clove; 0 onion; 1 serving Freshly ground pepper; 118 milliliters red quinoa, rinsed; 1 serving Salt; 1 shallot, minced; 1 thyme sprig; 237 milliliters vegetable stock

Red Quinoan and Lentil Pilaf might be just the main course you are searching for. One portion of this dish contains around 80g of protein, 60g of fat, and a total of 1661 calories. This recipe serves 1. This recipe covers 76% of your daily requirements of vitamins and minerals. If you have garlic clove, coconut oil, salt, and a few other ingredients on hand, you can make it. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Put the lentils in a medium saucepan and cover with cold water.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bay Leaves

Lentils

Garlic

Onion

Thyme

Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot.

Ingredients you will need

Bay Leaves

Garlic

Onion

Thyme

Equipment you will use

Pot

Add 1 tablespoon of the coconut oil to the saucepan.

Ingredients you will need

Coconut Oil

Equipment you will use

Sauce Pan

Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes.

Ingredients you will need

Shallot

Carrot

Celery

Add the quinoa and cook, stirring, for about 2 minutes.

Ingredients you will need

Quinoa

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.

Ingredients you will need

Salt And Pepper

Grains

Stock

In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil.

Ingredients you will need

Coconut Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Cauliflower