### TranslatedIngredients: 5 cups Yield,2 cups Quinoa,1 cup Onions - chopped,1 cup Red Bell pepper (Capsicum) - chopped,1 cup Carrots (Gajjar) - diced,1 cup Green peas (Matar) - diced,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ginger - finely grated,1/2 teaspoon Red Chilli powder,Coriander Powder (Dhania) - A pinch,Turmeric powder (Haldi) - A pinch,1 teaspoon Lemon juice,2 tablespoon Extra Virgin Olive Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: Indian ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan. Cook until they are cooked completely and the seeds sprout, for about 15 minutes.Fluff it with a fork and set aside.Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame.Once the cumin crackles, add in the ginger, followed by peas and carrots.Turn the heat and let them cook for a few minutes.After a few minutes add in the chopped onions and pepper and saute them for another few minutes.Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil.Add in the quinoa and toss them all together gently. Add salt according to your taste.Garnish it with fresh herbs of your choice and a teaspoon of olive oil. Toss and serve it hot.Serve it as a side dish during your weeknight dinner. You can also have it as a breakfast dish with some fresh juice or masala chai.