Green lentil and quinoa pilaf with Persian feta

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• 0:15 Prep
• 0:30 Cook
• 4 Servings
• Capable cooks

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$450kg

Red Onions 1 each

$4.50 per 1kg

$3ea

Parsley Sleeved 1 bunch

$3.00 per 1ea

INGREDIENTS

• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 teaspoon 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

METHOD

• Step 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.
• Step 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.
• Step 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.

NOTES

Tip: You could add some crushed garlic to this dish with the onion if you like.

• Author: Kerrie Ray
• Image credit: Mark O’Meara
• Publication: Taste.com.au