- Calories 254
- Caloriesfromfat 30%
- Protein 8.5g
- Fat 8.6g
- Satfat 0.8g
- Carbohydrate 38g
- Fiber 5.7g
- Sodium 548mg
- Cholesterol 0.0mg
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
*Find curry leaves at Indian markets.
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greyout's Review
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ReginaPhelps's Review
I added 1/2 a onion, and doubled the spinach..we are a vegetarian household and we loved it...
TerryMonaghan's Review
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Tobiko's Review
would add 1/2 tsp of cayenne pepper to the chile and turmeric step; would also boil the peas and quinoa in salted water.
portland's Review
i liked all the separate items in this recipe, just not all together. the split peas added a nice texture, the spinach was tasty fried, the quinoa was good, but in my opinion, the overall undercurrent of spiciness just didn't work.
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Vickisue's Review