Lemon Quinoa with Toasted Mustard Seeds and Peanuts
- Makes4 servings
- Cook Time30 minutes
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.
Step 1
In a medium saucepan over medium, heat the oil until shimmering. Add the peanuts, mustard seeds, turmeric, 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until fragrant and the peanuts begin to brown, 1 to 2 minutes. Transfer ¼ cup of the peanut mixture to a small bowl; set aside for garnish.
Step 2
Add the quinoa to the remaining peanut mixture in the saucepan, then cook, stirring, until the mixture begins to crackle, about 30 seconds. Add 2 cups water and bring to a simmer over medium-high, then cover, reduce to medium-low and cook, without stirring, until the quinoa has absorbed the water, about 15 minutes.
Step 3
Remove from the heat and let stand, covered, for 10 minutes. Drizzle with the lemon juice, then fluff with a fork. Transfer to a serving dish and spoon on the reserved nut mixture.
Step 4
Optional garnish: Fresh cilantro OR red pepper flakes OR both