<http://schema.org/recipeInstructions>
" Put the lentils in a medium saucepan and cover with cold water. Add the bay leaf, thyme sprig, garlic, and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender, about 18 minutes. Drain and discard the bay leaf, thyme, garlic, and onion. Wipe out the pot. Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery, and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper, and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes. In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley, and almonds. Season with salt and pepper and serve hot or at room temperature. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a18721/red-quinoa-lentil-pilaf-recipe-fw0312/?src=shelter_footer>