1/2 cup mixed vegetables (such as peas, carrots, and bell peppers)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon salt
1/4 cup fresh cilantro leaves, finely chopped
Rinse the quinoa in a fine-mesh strainer and then add it to a medium saucepan along with the water. Bring the mixture to a boil over high heat, then reduce the heat to low and let the quinoa simmer, covered, for about 15 minutes, or until the water is absorbed and the quinoa is cooked.
In the meantime, heat the oil in a large saucepan over medium heat. Add the mustard seeds, cumin seeds, urad dal, chana dal, and split black lentils and cook for about 1 minute, or until the seeds start to pop.
Add the grated ginger, onion, and green chili to the saucepan and sauté for about 2-3 minutes, or until the onion is softened.
Stir in the mixed vegetables and cook for another 2-3 minutes, or until the vegetables are tender.
Add the cooked quinoa to the saucepan, along with the turmeric powder, red chili powder, and salt. Stir the quinoa upma well to combine all the ingredients.
Cook the quinoa upma for about 2-3 minutes, or until it is heated through.