Spiced Lemon Quinoa
Back home in South India, Sunset reader Kavita Aiyar's mom made traditional lemon rice scattered with channa dal (a yellow, lentil-like legume). At her home in Silicon Valley, Kavita cooks quinoa instead of rice and adds spinach or other greens, "basically California-izing it," she says. She suggests split peas instead of the dal because they're easier to find. You can serve the recipe as a side dish or a vegan entrée.