Red Quinoa and Lentil Pilaf

Ingredients

• 0.3 cup marcona almonds coarsely chopped
• 1  bay leaf 
• 1  carrots minced
• 1 pound cauliflower grated
• 1 rib celery minced
• 2 tablespoons coconut oil 
• 1 cup green lentils french rinsed
• 0.3 cup flat-leaf parsley chopped
• 1  garlic clove 
• 0.3  onion 
• 1 serving pepper freshly ground
• 0.5 cup quinoa red rinsed
• 1 serving salt 
• 1  shallots minced
• 1  thyme sprig 
• 1 cup vegetable stock 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Put the lentils in a medium saucepan and cover with cold water.
2. 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.
3. Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot.
4. Add 1 tablespoon of the coconut oil to the saucepan.
5. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes.
6. Add the quinoa and cook, stirring, for about 2 minutes.
7. 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.
8. In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil.
9. 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.