This hearty side dish has great flavor and nice crunch.
Quinoa and Lentil Pilaf
1 package cooked french green lentils (I get them in the produce section of Trader Joe’s)
2 tablespoons coconut oil
1 shallot minced
1 celery rib minced
1/2 cup red quinoa, rinsed
1 cup vegetable stock
salt & pepper
1 small cauliflower, chopped small or grated
1/4 cup chopped flat leaf parsley
1/2 coarsely chopped Marcona almonds
Place 1 tablespoon of coconut oil in a saucepan and add the shallot, carrot and celery; 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 grains are tender and plump and liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes.
In large skillet, heat the remaining coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. Warm the lentils a bit in the microwave.
In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot, warm, or at room temperature.