Quinoa and lentil pilaf

Ingredients

• 1 cup lentils
• 1 bay leaf
• 1/2 teaspoon thyme
• 2 cloves garlic, minced
• 1/2 onion, diced
• 2 Tbsp. oil
• 2 stalks of celery, chopped
• 2 carrots, peeled and chopped
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 lb. cauliflower, chopped
• 1/4 cup parsley
• 1/3 cup chopped almonds
• Salt and pepper

Directions

1. Add 1 tablespoon of oil to a medium saucepan with the celery and carrots, and cook over low heat until soft (~8 min). Add the quinoa and stir for about 2 more minutes. Add the broth and bring to a boil. Then cover and cook over low heat until the liquid is absorbed (~18 min).
2. While the quinoa is cooking, put the lentils in a separate saucepan and cover with water. Add the bay leaf, thyme, garlic, and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender (~18 min). Drain any excess water and discard the bay leaf.
3. In a large skillet, heat the remaining tablespoon of oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots (~5 min).
4. Toss the lentils, quinoa, and cauliflower together in one of the pots. Add the parsley and almonds. Season with salt and pepper. Serve hot or at room temperature.

Adapted from Delish