Cook Quinoa with 2 cups boiling water for about 15-20 minutes. Remove off the heat and let it cool down to room temperature.

Mix the ingredients one by one starting with the cooked quinoa.

To prepare the seasoning, place a pan over medium heat and drizzle a few teaspoons of vegetable or olive oil.

As the oil heats up, add mustard seeds, black gram and red chili.

As they start to fry and sizzle, add curry leaves, Asafoetida and continue to saute for 30 seconds.

Add the seasoning to the Quinoa mix and mix well.