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
- 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.