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.
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.
Divide the pilaf between serving plates. Scatter over the parsley, mint, dill and pine nuts. Top with pomegranate seeds and crumbled feta.