Spiced Lemon Quinoa

• 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

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. 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. 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.

peas, olive oil, black, cumin seeds, curry, serrano chile, turmeric, kosher salt, baby spinach, red, lemon juice, cilantro

Taken from www.myrecipes.com/recipe/spiced-lemon-quinoa (may not work)