Step 1: Prepare the quinoa

• Thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes.
• When quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.

Step 2: Cook the onion, garlic and ginger

• To a heated pan add the cooking oil, onion and 1/4 teaspoon salt.
• Adding salt to onion will release its moisture and help it cook faster so please don’t skip it.
•  Fry the onion on medium to medium-high heat until it just starts to brown.
• Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds.

Step 3: Cook vegetables

• Add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well.
• Fry on medium heat for about 2 to 3 minutes.

Step 4: Add quinoa and other vagetables

• Add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan.
• Bring it to a vigorous boil.
• Then cover the lid and reduce the heat to low.
• Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.

Step 5: Serve

• Once the quinoa is cooked, turn off the stove.
• Right away add the spinach leaves while the quinoa is still steaming hot, so that the spinach can wilt from the heat.
• Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY.
•  Top it with toasted cashews and chopped cilantro (coriander leaves).
• Serve hot.