Spiced Lemon Quinoa


This is a slight variation on a recipe from Sunset magazine.  It is so tasty and easy to make.  It also doesn’t have a lot of salt (it actually tastes pretty good with none), so you can feed to it your baby led weaning baby.  Yum, yum.

Simmer in 4 cups of water until just tender about 25 minutes.  Drain and pat dry.

  • 4 tbsp yellow split peas

Heat over medium heat.

  • 3 tbsp + 1 tsp olive oil

Add to the above.  Cover and cook until they pop – about 1 minute.

  • 2 tsp black or brown mustard seeds

Add to the above.  Stir until sizzling – about 1 minute.

  • 2 tsp cumin seeds

Stir into the above.  Cook until peas start to turn light golden – about 3 minutes.  Put aside in bowl.

  • 2 serrano chiles, minced
  • 1 tsp tumeric
  • 1 t salt

Cook in pan until wilted – about 3 minutes.

  • 10 oz fresh spinach

Mix together.

  • 2 cups quinoa cooked (Bring 2 cups quinoa and 4 cups water to a boil.  Cook until water is absorbed about 15 minutes.  Cover for 5 minutes.  Fluff with fork)
  • 3 tbsp lemon juice
  • wilted spinach
  • split pea mixture

Add more lemon juice and/or salt to taste.


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