Wash quinoa thoroughly under running water to remove the soapy effect and soak for 10 minutes
Dry roast oats in a non-stick pan for 2 minutes and set aside.
Heat oil in another non-stick pan and add mustard seeds, curry leaves, urad dal and sauté till fragrant.
Add ginger and green chillies and sauté, add roasted peanuts and mix well.
Add chopped onions, garlic and sauté until it turns translucent, add tomatoes and vegetables and sauté for a minute.
Add oats, quinoa, salt, turmeric powder peas and 2 cups of water.
Mix everything well and bring it to a boil.
Now let it simmer covered for 5 minutes while stirring occasionally.
Drizzle one teaspoon lemon juice when done
Do the plating and serve hot with coconut chana chutney or green mint coriander chutney after garnishing with coconut powder.
