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Moroccan-Spiced Pilaf with Quinoa and Okra


2 Tbsp (30 ml) extra virgin olive oil

1 medium onion, diced fine

2 medium carrots, diced

3 cloves garlic, minced

1/2 tsp (2.5 ml) chili flakes

2 tsp (10 ml) ground ginger

2 tsp (10 ml) ground cumin

1 tsp (5 ml) ground coriander

1 cup (240 ml) dry quinoa

1/2 cup (120 ml) green or brown lentils

3-4 cups (720-960 ml) vegetable broth or stock

freshly grated zest of one lemon

4 ounces (100 g) okra, washed, trimmed and cut into pieces

1/2 cup (120 ml) fresh cilantro leaves, chopped

1/2 cup (75 g) roughly chopped cashews or pistachios

Preheat oven to 350 F (180 C). Grease a large covered casserole dish.



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