🌱 Daily Vegetarian Recipe

1. In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to splutter. 2. Add the chopped onion and sauté until it turns golden brown. 3. Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant. 4. Add the turmeric powder, garam masala, and coriander powder. Cook for 1 minute to release the spices' aromas. 5. Add the rinsed quinoa and red lentils to the pan, stirring well to coat them in the spice mixture. 6. Pour in the coconut milk and vegetable broth, and season with salt to taste. Bring the mixture to a boil. 7. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the quinoa and lentils are cooked and the liquid is absorbed. 8. Stir in the green peas, and cook for an additional 5 minutes. 9. Remove from heat, and mix in the chopped cilantro and lemon juice. Let it sit covered for a few minutes to allow the flavors to meld. 10. Fluff the pilaf with a fork before serving and garnish with roasted cashews and fresh coconut slices if desired.