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 aside. 2. Heat ghee or oil in a large pan or pot over medium-high heat. Add the whole spices (bay leaf, cumin seeds, cardamom, cloves, cinnamon, and peppercorns). Sauté for 1 minute until fragrant. 3. Add the diced green chili, onion, garlic, and ginger. Sauté for 3–4 minutes, stirring often, until the onions turn lightly golden. 4. Add the turmeric, red chili powder or paprika, garam masala, and salt. Stir well to coat the onions and aromatics. 5. Add the diced potatoes and cook for 3–4 minutes, stirring occasionally. 6. Add the mixed vegetables, rinsed quinoa, and water. Stir well and bring the mixture to a gentle boil. 7. Reduce the heat to low, cover with a lid, and cook for 18–20 minutes, or until the quinoa is fluffy, the liquid is absorbed, and the potatoes are fork-tender. 8. Turn off the heat and let the mixture rest, covered, for 5 minutes. 9. Remove the lid, add the lemon juice, and gently fluff with a fork. Garnish with chopped cilantro. 10. Serve warm on its own or with a side of yogurt.