Assemble all ingredients together to avoid last minute rush.

Wash and chop onion and cashews. Wash and finely chop ginger, green chilli and coriander leaves.

Rinse quinoa 2-3 times and drain the water.

Here, I am using frozen peas but if you are using fresh green peas then peel them as well.

Heat oil in a Pan over medium flame. When the oil is hot enough, add mustard seeds and let them sizzle.

Now, add asafoetida and stir well.

Add peanuts and chopped ginger, green chili, cashews. Saute for a minute or until ginger, cashews and peanuts turn light golden brown in color.

Then, add chopped onions and curry leaves. Saute for 2 minutes till onions turn soft and translucent.

Add green peas and cook for another few seconds or until peas cooked if using fresh peas.

Then, add the rinsed quinoa and saute the quinoa with the other ingredients for 2 minutes.

Add water, salt, red chili powder and mix well.

Bing it to a boil on a high flame. Then, lower the flame to low and cook it for 12-15 minutes with covered lid.

After 15 minutes, remove Pan from flame and let it sit covered for another 5 minutes. Open the Pan, fluff the quinoa with a Fork.

At the end, add chopped coriander leaves, lemon juice and serve Quinoa Upma hot with coriander chutney and hot cup of tea.