Lentil Quinoa Bowls with Coriander and Lemon

Lentil quinoa bowls with coriander and lemon, topped with feta cheese and fresh cucumber.

1 ½ cup vegetable broth (or water plus a pinch salt)
¾ cup rinsed quinoa
1 tablespoon coconut oil
1 sweet onion, diced
¾ teaspoon salt
2 teaspoons coriander seeds, broken or crushed in a mortar and pestle
1 15 ounce can lentils, drained and rinsed (1 1/3 cups cooked lentils)
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
½ cup crumbled feta cheese, optional
½ cucumber, very thinly sliced
lemon wedges and dill sprigs for garnish

View the full recipe at Healthy Seasonal Recipes →