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LEMONY LENTIL CAULIFLOWER QUINOA PILAF

Servings 2

Ingredients

  • 1 cup cooked lentils
  • 1 ½ cups cooked quinoa
  • 1/2 head cauliflower chopped into florets
  • handful parsley or more to taste
  • ½ tsp sea salt
  • ½ clove garlic minced
  • ½ lemon juiced
  • ¼ cup cold-pressed extra virgin olive oil plus 1 Tbsp olive oil for cauliflower
  • freshly ground pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place cauliflower on a baking sheet. Drizzle 1 Tbsp olive oil on top of cauliflower and toss well. Add sea salt, to taste. Roast for 25 minutes, stirring once halfway through.
  3. Make dressing by combining garlic, lemon juice, olive oil and sea salt. In a large bowl, combine lentils, quinoa, cauliflower, parsley and dressing. Taste and season with sea salt and pepper, to taste.

Recipe Notes

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