Rinse the quinoa in a fine mesh sieve under cold water for a few minutes.
Add the quinoa and water to a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed.
Heat the oil in a large pan over medium heat. Add the onions and cook until they are translucent, about 5 minutes.
Add the tomato, bell peppers, carrot, potato, and zucchini to the pan and cook for 5 minutes or until the vegetables are tender.
Add the peas, cumin seeds, mustard seeds, coriander seeds, garam masala, turmeric, chili powder, and salt to the pan and stir to combine.
Add the cooked quinoa to the pan and stir to combine.