Tu B'Shevat Quinoa Pilaff

Vegan, Naturally Gluten Free
Serves 6-8

This is a coeliac pilaff and I use it for Tu b'Shevat to recognise 7 species – well if you want to be pedantic and count the lentils, lemons, spring onions, parsley and quinoa it would be 13 which is a fortunate number. Four of the seven vegetables are technically fruit: Olives which you have to stone, raisins (grapes) and tomatoes you can eat whole and lemons which you have to peel – we are using the juice

3 cups veg stock
1/2 cup dried red lentils
1 small red onion sliced
½ cup chopped pitted green olives
10-12 cherry tomatoes
½ cup diced carrots and/or sweet potato
½ cup chopped courgette/squash
½ cup of peas
1 cup quinoa
1/4 cup raisins
1/4 cup slivered almonds
2 spring onions, finely sliced
2 Tbs. olive oil
1 Tbs. lemon juice
¼ tsp. cinnamon
¼ tsp tumeric
¼ tsp cumin powder
salt and pepper
½ cup chopped fresh coriander or parsley

In a large saucepan gently fry the onion till just translucent add stock bring to a boil. Add lentils, carrots or sweet potato. Reduce heat, and simmer, covered, for 20 minutes now add the courgettes, tomatoes and peas cook for a further 7 minutes.

Now add quinoa. olives and raisins; stir until combined. Cover, remove from heat and stand for 20 minutes.

Transfer to serving bowl and stir. Add slivered almonds, spring onions, olive oil, lemon juice, spices, season and mix. Garnish with the coriander or parsley.

Gluten Free Quinoa with Seven Vegetable & Lentils