Green lentil and quinoa pilaf with Persian feta

Green lentil and quinoa pilaf with Persian feta
  • 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 image

Red Onions 1 each

$4.50 per 1kg

$3ea

Parsley Sleeved image

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

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