Spicy, tangy and nutty, this recipe was inspired by lemon rice, a traditional South Indian dish, but we swapped out the usual white rice for nutrient-rich quinoa. Peanuts, mustard seeds (or cumin seeds) and turmeric are first cooked in hot oil, a technique called blooming, or tempering, to release their fragrance and flavor. A portion of this mixture is reserved for garnish, then the quinoa is cooked in the remaining nut-spice mixture so it’s infused with seasoning and aroma. Adding lemon juice at the very end keeps the flavors bright. This is an excellent side to grilled or roasted chicken or seafood; it’s also an excellent base for a grain bowl.