Walnut & Sage Smothered Lentil Quinoa Pilaf

• 1/2 cup organic white Quinoa
• 1/2 cup Beluga lentils
• 1 cup Walnuts, toasted
• 20-22 Sage leaves
• 1/2 teaspoon Kosher Salt
• 2 cups water
• 2 tablespoons unsalted butter
• 1/2 cup Crumbled Feta Cheese
• 1-1 1/2 tablespoons orange zest
• 1-2 tablespoons Extra Virgin Olive Oil (EVOO)
• Juice of 1/2 a lemon

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. 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. 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. 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. 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.

organic white quinoa, beluga lentils, walnuts, leaves, kosher salt, water, unsalted butter, feta cheese, orange zest, olive oil

Taken from food52.com/recipes/15478-walnut-sage-smothered-lentil-quinoa-pilaf (may not work)