Red Quinoa And Lentil Pilaf With Cauliflower And Almonds Recipe

About this recipe

A hearty and gluten-free vegetarian dinner featuring red quinoa, green lentils, and cauliflower, complemented by the crunch of Marcona almonds and the freshness of parsley.

Ingredients

• 9 g On1Y Parsley Leaves
• 30G Primi Piatti Thyme Flakes
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 150 g Spring Onion (Kandychi Path)
• 250 g Organically Grown Green Capsicum
• 1 kg Whole Farm Premium Brown Rice
• 100 g Broccoli Florets
• 250 ml Caraway Extra Virgin Coconut Oil (Nariyal Ka Tel)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Rinse 1 cup of chickpeas and place them in a medium saucepan. Add 1 bay leaf, 1 teaspoon of thyme flakes, and 1/4 onion. Cover with cold water and bring to a boil. Simmer over moderately low heat for about 30 minutes, until the chickpeas are tender. Drain and discard the bay leaf, thyme, and onion. Wipe out the pot.
2. 2. Heat 1 tablespoon of coconut oil in the saucepan over medium heat. Add 1 minced spring onion, 1 minced green capsicum, and 1 minced carrot. Cook for about 8 minutes, stirring occasionally, until softened.
3. 3. Add 1/2 cup of rinsed brown rice to the saucepan and cook, stirring, for about 2 minutes. Pour in 1 cup of water, season with 1/2 teaspoon of Akar Powder Salt and 1/4 teaspoon of Catch Sprinklers - Black Pepper Powder, and bring to a boil. Reduce the heat to low, cover, and cook for about 45 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. 4. In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add 1 pound of coarsely grated broccoli and cook for about 5 minutes, stirring occasionally, until lightly browned in spots.
5. 5. In a large bowl, combine the cooked chickpeas, brown rice, and broccoli. Add 1/4 cup of chopped parsley leaves and toss well to combine. Adjust seasoning with additional Akar Powder Salt and Catch Sprinklers - Black Pepper Powder if needed.
6. 6. Serve the pilaf hot or at room temperature as a satisfying vegetarian dinner.