Spiced Lemon Quinoa

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Low Fod Map
Health score
75%
Spiced Lemon Quinoa
40 min.
4
138kcal

Suggestions


Discover the vibrant flavors of our Spiced Lemon Quinoa, a delightful dish that perfectly balances health and taste. This recipe is not only vegetarian and vegan but also gluten-free and dairy-free, making it an excellent choice for anyone looking to enjoy a nutritious meal without compromising on flavor. With a health score of 75, this dish is packed with wholesome ingredients that are sure to nourish your body.

Ready in just 40 minutes, Spiced Lemon Quinoa serves four and is an ideal side dish for any occasion. Each serving contains only 138 calories, allowing you to indulge guilt-free. The combination of quinoa, baby spinach, and yellow split peas provides a rich source of protein, while the spices like cumin and turmeric add a warm, aromatic touch that elevates the dish to new heights.

The zesty kick from the lemon juice and the subtle heat from the serrano chile create a refreshing contrast, making this dish a standout on your table. Whether you're hosting a dinner party or simply looking for a healthy addition to your weekly meal prep, Spiced Lemon Quinoa is sure to impress. So, roll up your sleeves and get ready to enjoy a dish that is as delicious as it is nutritious!

Ingredients

  • oz baby spinach loosely packed
  • teaspoon brown mustard seeds black
  • tablespoon cilantro leaves chopped
  • teaspoon cumin seeds 
  • 0.5 tsp kosher salt 
  • 1.5 tbsp juice of lemon 
  • teaspoons mild olive oil 
  • cup quinoa white red with 1/2 tsp. kosher salt cooked
  •  serrano chile minced
  • 0.5 teaspoon turmeric 
  • tablespoons peas split yellow

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Simmer split peas with 2 cups water in a small saucepan until just tender, 25 to 30 minutes.
  2. Drain and pat dry on a towel.
  3. Heat oil in a large frying pan over medium heat.
  4. 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.
  5. Scrape into a bowl.
  6. Add spinach to frying pan, increase heat to medium-high, and cook, stirring, until wilted, 1 to 2 minutes.
  7. Drain any liquid. Stir in quinoa, split-pea mixture, and 1 1/2 tbsp. lemon juice.
  8. Add more lemon juice and salt to taste. Scatter cilantro on top.
  9. *Find curry leaves at Indian markets.

Nutrition Facts

Calories138kcal
Protein14.11%
Fat39.64%
Carbs46.25%

Properties

Glycemic Index
31.75
Glycemic Load
4.71
Inflammation Score
-10
Nutrition Score
16.764347703561%

Flavonoids

Eriodictyol
0.27mg
Hesperetin
0.81mg
Naringenin
0.08mg
Luteolin
0.33mg
Kaempferol
2.26mg
Myricetin
0.13mg
Quercetin
1.72mg

Nutrients percent of daily need

Calories:137.69kcal
6.88%
Fat:6.28g
9.66%
Saturated Fat:0.85g
5.31%
Carbohydrates:16.48g
5.49%
Net Carbohydrates:12.34g
4.49%
Sugar:1.36g
1.52%
Cholesterol:0mg
0%
Sodium:324.32mg
14.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.03g
10.05%
Vitamin K:175.79µg
167.42%
Vitamin A:3363.75IU
67.27%
Manganese:0.75mg
37.7%
Folate:110.15µg
27.54%
Magnesium:69.2mg
17.3%
Fiber:4.14g
16.57%
Vitamin C:13.07mg
15.85%
Iron:2.46mg
13.69%
Phosphorus:119.19mg
11.92%
Vitamin E:1.78mg
11.9%
Potassium:376.25mg
10.75%
Copper:0.21mg
10.41%
Vitamin B1:0.14mg
9.12%
Vitamin B2:0.14mg
8.13%
Vitamin B6:0.16mg
7.8%
Zinc:0.96mg
6.39%
Calcium:52.99mg
5.3%
Vitamin B3:0.73mg
3.63%
Selenium:1.87µg
2.67%
Vitamin B5:0.16mg
1.64%
Source:My Recipes