Rinse quinoa under running water until water runs mostly clear. Drain and set aside.

Heat oil in a pan over medium heat. Once hot, add mustard seeds and wait until they begin to splutter. Then add cumin seeds and let them sizzle for a few seconds.

Add chopped onion, green chili, and curry leaves. Sauté until onions turn translucent.

Add chopped carrots, green peas and capsicum (if using). Stir and cook for about 2–3 minutes until vegetables soften slightly.

Sprinkle turmeric powder and salt. Mix well to coat the vegetables evenly.

Add the drained quinoa into the pan. Stir well with the vegetables and spices for a minute to combine.

Pour in water and stir. Bring the mixture to a gentle boil over medium heat.

Once water starts boiling, reduce heat to low, cover the pan with a tight-fitting lid, and simmer for about 15–18 minutes or until quinoa is cooked and water is fully absorbed.

Once done, turn off the heat and let it rest covered for 2 minutes. Then uncover and fluff up the quinoa gently with a fork.

Garnish with chopped coriander leaves. Serve hot, optionally with a wedge of lemon or pickle.