It's March already! Time for another Secret Recipe Club reveal...
This month I was excited to be assigned Betsy's blog, BetsyLife to cook from. This was one recipe that I saw in her recipe index and knew I had to make. Betsy is a creative gal with an eye for photography and the taste buds to really serve up some delicious dishes. Please take a moment to explore her site.
This recipe called to me because I am on a hunt for better and varied quinoa dishes. It is a grain I only started cooking with last year and when I say Betsy's Spicy Lemon Quinoa also included split peas, I was sold!
This dish is healthy and simple. I whipped it up for my husband for a quick lunch. It fed the two of us perfectly. I will be making it again.
Spicy Lemon Quinoa
adapted from BetsyLife and originally from Sunset Magazine.
You will need:
- 3 Tbsp. green split peas
- 2 c. water
- 5 tsp.olive oil
- 1 tsp. brown mustard seeds
- 1 tsp. ground cumin
- 1/2 serrano chile, seeded and minced
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1 c. packed baby spinach leaves
- 1 c. quinoa, cooked in chicken stock
- 1 1/2 Tbsp. lemon juice
- Additional Lemon wedges for serving
Simmer the split peas in 2 cups of water til tender. It should take 20 - 25 minutes. Drain and set aside.
Heat the oil in a large lidded saucepan on medium. Add the mustard seeds and heat till they pop, about 1 minute. Stir in the cumin and heat through, then add the cooked split peas, chili, turmeric and salt. Cook until the split peas dry and start to brown. Set aside.
Wilt the spinach in the pan. Stir in the quinoa and split peas. Toss to combine and add the lemon juice. Salt and pepper to taste.
Now check out all the other delicious posts with The Secret Recipe Club,