Stovetop Quinoa Pilaf

Place quinoa in a fine-mesh strainer and rinse under cold water for 30-60 seconds, rubbing the grains gently with your hands. Allow it to drain well and set it aside. 2. Heat ghee or oil in a pan over medium-high heat. Add the whole spices (bay leaf, cumin seeds, cardamom, cloves, cinnamon, and peppercorns). Sauté for 1 minute until fragrant. 3. Dice green chili and onion. Add them to the pan along with minced garlic and grated ginger. Sauté for 3-4 minutes, stirring often, until the onions turn lightly golden. 4. Add turmeric, red chili powder or paprika, garam masala, and salt. Stir well to combine. 5. Add the mixed vegetables, rinsed quinoa, and water. Stir well and bring the mixture to a gentle boil. 6. Reduce the heat to low, cover with a lid, and cook for about 12-14 minutes until the quinoa is fluffy and the liquid is absorbed. 7. Turn off the heat and let it rest for 5 minutes, covered. Then, open the lid, add the lemon juice, and gently fluff with a fork. Garnish with cilantro leaves. 8. Serve warm on its own or with a side of yogurt.