Quinoa Upma for 2 Servings: Fluffy

Instructions:

1. Rinse the quinoa under cold running water using a fine-mesh strainer for 30 seconds to remove saponins, then drain completely.
2. Heat a heavy-bottomed skillet over medium heat. Add quinoa and toast for 3-5 minutes, stirring constantly until fragrant and light golden. Remove quinoa from the pan and set aside.
3. In the same pan, heat ghee. Add mustard seeds; once they pop, add cumin seeds, urad dal, dried red chilies, curry leaves, and cashews. Sauté until the urad dal turns mahogany-colored.
4. Stir in the diced onion, minced ginger, and slit green chilies. Sauté until the onions become translucent.
5. Add the mixed vegetables (carrots, peas, and beans) and cook for 3-4 minutes until slightly softened.
6. Return the toasted quinoa to the pan and stir to coat the grains in the tempered oil.
7. Pour in the water and add salt. Bring to a simmer, cover with a lid, and cook on low-medium heat until the water is fully absorbed and the quinoa is fluffy.
8. Turn off the heat, stir in the fresh lemon juice, and garnish with chopped cilantro before serving.