Walnut & Sage Smothered Lentil Quinoa Pilaf

1. 1

   In a large saucepan, combine the water & salt & bring to a boil. Add the beluga lentils, cover & cook for 5 minutes. Add the Quinoa and lower the heat to medium. cover & allow to cook till all the water is absorbed (~ 15 minutes). once cooked, fluff the lentil quinoa mix with a fork.

2. 2

   Combine 1/2 a cup of toasted walnuts and about 15 torn sage leaves & coarsely mince in a food processor till they resemble coarse bread crumbs (albeit with a tantalizing aroma)

3. 3

   Add 1 tablespoon of butter in a small skillet and add the minced walnut/sage mixture. Saute till the bits of sage begin to wilt.

4. 4

   In a large mixing bowl, combine the remaining walnuts (broken into small bits), Lemon juice & orange zest. Add the feta cheese, quinoa/lentil mix, the sauteed walnut/sage blend and fold to combine all the ingredients. Drizzle with the EVOO, taste and adjust for seasonings as per your preference.

5. 5

   Heat the remaining butter and add the remaining sage to it, sautee till the leaves crisp up and add the mix to the lentil quinoa pilaf as a garnish.

* Per serving · 4 servings · Values may vary.