Cook rice and lentils in seperate large saucepans of boiling water for 25 mins or until tender, drain and rinse well
Cook quinoa in small saucepan with water, bring to boil. Reduce heat to low, cook, covered for 10 mins or until tender and drain
Roast seeds and kernels in the oven for 5 minutes with some cumin
Place rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, lemon juice and oil. Stir well
Combine cumin seeds with some tzahiki or labne dip and drizzle with honey