Lemons and I are totally BFF. I’m a little bummed that this month has gone by so quickly. I really wish I had more time to cook up some lemony, Seasonal Potluck goodness. As the month winds down, i’m doing my darndest to get in as many lemon recipes as possible. Yes, I know I can make lemon foods in other months besides January, but I tend to get excited about every new ingredient for Seasonal Potluck. Speaking of, I’m excited to share some Seasonal Potluck news with you next week!
This quinoa was right up my alley. Healthy, spicy, good hot or cold, and easy to make!
Spiced Lemon Quinoa recipe from Sunset Magazine
- 2 tablespoons yellow split peas**I used green since that’s what I could find at the store
- 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
- 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.
- 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.
- 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.