1 cup French lentils (green)
1 small onion
1 bay leaf
2 tsp dried thyme
1 clove garlic
Add all above to a saucepan with enough water to cover plus 1 inch. Bring to a boil, then reduce to a simmer and cook about 20 minutes or until lentils are just tender. Drain and discard the bay leaf , garlic and onion.
2 Tablespoonfuls almond oil
1 shallot, minced
1 rib celery, diced small
1 carrot, diced small
1 clove garlic, minced
½ cup red quinoa (be sure to rinse well!)
1 cup vegetable or chicken stock
1 small head cauliflower, coarsely grated
1/3 cup flat leaf parsley, chopped
1/3 cup Marcona almonds, coarsley chopped
Saute the shallot, carrot, celery and garlic in half the oil until softened, about 8 minutes. Add the quinoa and stir as you cook for about 2 minutes. Add the stock, along with salt and pepper to taste. Bring to a boil and stir well. Reduce heat to low and cover. Cook until grains are tender and liquid is absorbed, about 15-20 minutes. Remove from heat, keep covered, and let stand away from heat for 5 minutes.
In a large, non-stick skillet, heat the remaining oil. Add the cauliflower and cook over medium high heat until the cauliflower is lightly browned in places, about 5 minutes. Combine cauliflower, almonds, lentils, and quinoa mixture in a large bowl and toss, adding salt and pepper to taste. Serve hot or at room temperature.
