lentil quinoa bowls with coriander and lemon

INGREDIENTS

1 1/2 cups

vegetable broth (or water plus a pinch salt)

3/4 cup

rinsed quinoa

1 tbsp

coconut oil

sweet onion, diced

3/4 tsp

salt

2 tsp

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 tbsp

lemon juice

2 tsp

chopped fresh dill

1/2 cup

crumbled feta cheese, optional

1/2

cucumber, very thinly sliced

lemon wedges and dill sprigs for garnish