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Quinoa Lentil Pilaf
The Complete Guide to Vegan Food Substitutions, Celine Steen---tweaked by Eve
A pilaf with the lightness (and high protein) of quinoa and the crunch of cashews.
240 ml 1 c. (170 g) quinoa, rinsed
240 ml1 c. (192 g) red lentils, rinsed
2 medium red bell peppers, chopped
59 ml1/4 c. raisins or chopped dates
30 ml2 T. olive oil
59 ml1/4 c. fresh orange juice
59 ml1/4 c. apple cider vinegar
15 ml1 T. granulated onion
2 cloves garlic, minced
30 ml2 T. tamari
2 ml1/2 tsp. red pepper flakes to taste
5 ml1 tsp. caraway seeds
2 ml1/2 tsp. salt
120 ml1/2 c. (69 g) chopped, toasted, salted cashews
30 ml2 T. (5g) chopped fresh basil, optional
Cook quinoa and lentils in 2 quarts (1.9 L) water for 10 minutes. Drain and let cool.
Combine remaining ingredients except cashews and basil in a large bowl.
When ready to serve, add cashews and sprinkle with basil. May be served either hot or cold.