1 cup mixed vegetables (such as peas, carrots, and potatoes), diced
Salt, to taste
Rinse the quinoa and lentils in a fine-mesh sieve and set them aside.
In a medium saucepan, bring the 2 cups of water to a boil.
Add the rinsed quinoa and lentils to the boiling water and cook them for 15-20 minutes, until the water has been absorbed and the grains are cooked through.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the onion, ginger paste, garlic paste, cumin seeds, mustard seeds, turmeric powder, and red chili powder to the skillet and cook for 3-4 minutes, until the spices are fragrant and the onion is softened.
Add the mixed vegetables to the skillet and stir to combine them with the spices.
Once the quinoa and lentils are cooked, add them to the skillet and stir to combine everything evenly.
Cook the quinoa khichdi for an additional 2-3 minutes, until the vegetables are cooked through and the quinoa is coated in the spicy sauce.
Season the quinoa khichdi with salt, to taste.
Serve the quinoa khichdi hot, topped with chopped cilantro and a dollop of yogurt if desired.