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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.