Spiced Lemon Quinoa

Photo: Annabelle Breakey; Styling: Robyn Valarik

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.

Yield: Serves 4 (makes 4 cups) (serving size: 1 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
  4. *Find curry leaves at Indian markets.
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