Best 2 Quinoa And Lentil Pilaf Recipes

QUINOA AND LENTIL PILAF

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

RED QUINOA AND LENTIL PILAF

Steps:

• 1 cup French green lentils, rinsed 1 bay leaf 1 thyme sprig 1 garlic clove 1/4 onion 2 tablespoons coconut oil 1 shallot, minced 1 celery rib, minced 1 carrot, minced 1/2 cup red quinoa, rinsed 1 cup vegetable stock Salt Freshly ground pepper 1 pound cauliflower, coarsely grated 1/4 cup chopped flat-leaf parsley 1/3 cup coarsely chopped Marcona almonds 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. 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. 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.