Spiced Lemon Quinoa Recipe

Name: Spiced Lemon Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons yellow split peas, 5 teaspoons mild olive oil, 1 teaspoon black or brown mustard seeds, 1 teaspoon cumin seeds, and more.

Yes, Spiced Lemon Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Lemon Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions