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Red Quinoa and Lentil Pilaf
© Con Poulos

Red Quinoa and Lentil Pilaf

  • TOTAL TIME: 1 HR
  • SERVINGS: 6

Akasha Richmond’s cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch; coconut oil, an unexpected tropical flavor.

  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
  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.