In a pot, combine the rice, quinoa, broth, 1 tbsp (15 ml) of the oil, garlic, cardamom, cinnamon and turmeric. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the cardamom pods and cinnamon stick.
Meanwhile, in a large skillet over high heat, brown the onions in the remaining oil, stirring very frequently, until nicely golden, about 10 minutes. Set aside.
Stir the lentils into the rice mixture. Transfer to a large serving dish. Top with the caramelized onions and yogurt. Sprinkle with the cumin and cilantro. Serve with lemon wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.