Measure quinoa and curd. Keep it ready along with other ingredients. Grate carrots, chop coriander leaves finely. Set aside.

Heat oil or ghee in a tadka pan, add mustard seeds, urad dal and cumin seeds and hing. Let the mustard and cumin seeds cracks. Then add cashews and saute it until golden brown. Switch it off once done. Set aside.

Wash the quinoa thoroughly until the water runs clear. Then Soak it in water for 10 minutes. After 10 minutes, drain the water fully and take the soaked quinoa in a sauce pan and add ½ cup of water. Mix well, cover the pot with a lid and cook for 10 minutes. Keep it undisturbed. Open the lid, mix well once again. You can also pressure cook the quinoa in medium flame for 3-4 whistles in medium flame.

Once the quinoa is cooked , switch off the flame and cool it down. Then add the curd to the cooked quinoa. Mix the curd with quinoa well. Then add salt, grated carrots and chopped coriander leaves. Mix everything together with a spoon.

Finally add the tempered items and give a quick mix.