I added 1/2 a onion, and doubled the spinach..we are a vegetarian household and we loved it...
Spiced Lemon Quinoa
Back home in South India, Sunset reader Kavita Aiyar's mom made traditional lemon rice scattered with channa dal (a yellow, lentil-like legume). At her home in Silicon Valley, Kavita cooks quinoa instead of rice and adds spinach or other greens, "basically California-izing it," she says. She suggests split peas instead of the dal because they're easier to find. You can serve the recipe as a side dish or a vegan entrée.
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- Calories: 254
- Calories from fat: 30%
- Protein: 8.5g
- Fat: 8.6g
- Saturated fat: 0.8g
- Carbohydrate: 38g
- Fiber: 5.7g
- Sodium: 548mg
- Cholesterol: 0.0mg
- 2 tablespoons yellow split peas
- 5 teaspoons mild olive oil
- 1 teaspoon black or brown mustard seeds
- 1 teaspoon cumin seeds
- 5 fresh curry leaves (optional)*
- 1 serrano chile, minced
- 1/2 teaspoon turmeric
- About 1/2 tsp. kosher salt
- 1 1/2 qts. (5 oz.) loosely packed baby spinach
- 1 cup red or white quinoa, cooked as package directs with 1/2 tsp. kosher salt
- About 1 1/2 tbsp. lemon juice
- 1 tablespoon chopped cilantro
- 1. Simmer split peas with 2 cups water in a small saucepan until just tender, 25 to 30 minutes. Drain and pat dry on a towel.
- 2. Heat oil in a large frying pan over medium heat. Add mustard seeds, cover, and cook until they pop, 1 minute. Stir in cumin; cook a few seconds until sizzling, then stir in split peas, curry leaves, chile, turmeric, and 1/2 tsp. salt. Cook, stirring often, until split peas start to turn light golden, 2 minutes. Scrape into a bowl.
- 3. Add spinach to frying pan, increase heat to medium-high, and cook, stirring, until wilted, 1 to 2 minutes. Drain any liquid. Stir in quinoa, split-pea mixture, and 1 1/2 tbsp. lemon juice. Add more lemon juice and salt to taste. Scatter cilantro on top.
- *Find curry leaves at Indian markets.
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