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Spiced Lemon Quinoa with Split Peas Printer Friendly Ingredients ¼ c. yellow split peas 5 tsp. mild olive oil 1 tsp. mustard seeds 1 tsp. cumin powder 1 tsp. curry powder 1 serrano chili, minced ½ tsp. turmeric ½ tsp. kosher salt 9 ounces loosely packed baby spinach 1 c. prepared quinoa, cooked as package directs 1½ T. lemon juice 1 T. chopped cilantro   Directions Simmer split peas with 2 cups water in a small saucepan until just tender, 25 to 30 minutes. Drain and pat dry with a towel. Heat oil in large frying pan over medium heat. Add mustard seeds, cover and cook until they pop, one minute. Stir in cumin; cook a few seconds until sizzling, then stir in split peas, curry powder, chili, turmeric and salt. Cook, stirring often, until split peas start to turn golden, two minutes. Transfer to a bowl. Add spinach to frying pan, increase heat to medium-high and cook, stirring, until wilted, one to two minutes. Drain any liquid. Stir in quinoa, split pea mixture and lemon juice. Add more lemon juice and salt to taste. Garnish with cilantro. Makes five servings (1 cup each). Each serving has 230 calories, 7 grams (g) fat, 8 g protein, 36 g carbohydrate, 7 g fiber, 280 milligrams (mg) sodium, 1.3 micrograms folate and 4.4 mg iron. Nutrition Facts Serving Size 1 cup Servings Per Container 5 Amount Per Serving Calories  230 Calories From Fat  % Daily Value * Total Fat  7 11% Saturated Fat  Trans Fat    Cholesterol  Sodium  280 12% Total Carbohydrate  36 12% Dietary Fiber  7 28% Sugars  Protein  8   Vitamin A   % • Vitamin C   % Calcium  % • Iron  4.4 mg% * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4