Green lentil and quinoa pilaf with Persian feta

This deliciously healthy Green lentil and quinoa pilaf with Persian feta is the perfect accompaniment to grilled meats and fish.

Recipe «Green lentil and quinoa pilaf with Persian feta» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 red onion, thinly sliced, 1 tsp cumin seeds, 1 cup white quinoa, 1/2 cup French green lentils , 1L Massel chicken style liquid stock, 1/3 cup parsley leaves, 1/2 cup torn mint leaves , 1/4 cup dill sprigs, 1/4 cup toasted pinenuts, 1 pomegranate, seeds removed, 80g Persian feta, crumbled, Olive oil, to serve, if desired.

Ingredients:

• 1 tbsp olive oil 
• 1 red onion, thinly sliced 
• 1 tsp cumin seeds 
• 1 cup white quinoa 
• 1/2 cup French green lentils 
• 1L Massel chicken style liquid stock 
• 1/3 cup parsley leaves 
• 1/2 cup torn mint leaves 
• 1/4 cup dill sprigs 
• 1/4 cup toasted pinenuts 
• 1 pomegranate, seeds removed 
• 80g Persian feta, crumbled 
• Olive oil, to serve, if desired 

Instructions

1. Heat oil on medium-high heat in a large non-stick frying pan with a lid. Add the onion and cook, stirring 1-2 minutes or until soft. Add the cumin seeds, cook 1 minute. Stir in the quinoa and lentils until coated. Season with pepper.
2. Add the stock. Bring mixture to boil, reduce heat. Cover and simmer for 20-25 minutes or until the quinoa is cooked and lentils are just tender. Remove from heat and set aside for 5 minutes.
3. Divide the pilaf between serving plates. Scatter over the parsley, mint, dill and pine nuts. Top with pomegranate seeds and crumbled feta. Drizzle with a little olive oil, if desired. Serve.