Rinse quinoa thoroughly under running water to remove any bitterness, then drain well.

In a saucepan, bring 2 cups water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to simmer, cover and cook for 12–15 minutes or until water is absorbed and quinoa is tender. Turn off heat and keep it covered for 5 minutes, then fluff with a fork.

Meanwhile, heat oil in a large frying pan or wok on medium heat. Add the chopped onion and sauté for about 2 minutes until translucent.

Add minced garlic and sauté for another 30–60 seconds till you smell the aroma.

Add chopped carrot, green and red bell pepper. Stir and sauté for 4–5 minutes until vegetables are slightly tender but still have some crunch.

Sprinkle turmeric powder, red chili powder (if using) and salt. Mix well so vegetables are evenly coated with spices.

Add the cooked and fluffed quinoa to the pan. Gently mix quinoa and vegetables until well combined. Cook for 2–3 minutes to heat everything through.

Taste and adjust salt or spice if needed. Turn off heat, garnish with freshly chopped coriander and serve hot.