Add quinoa to a bowl or strainer and pour water. Rub them very well and discard the water. Rinse them at least thrice and drain in the strainer. shake off gently to get rid of the excess water.

Rinse and chop the ginger, carrots, beans and onion (optional). Slit the green chili.

Press saute button and pour oil to the steel insert of the Instant pot.

When the oil turns slightly hot, add mustard, cumin, chana dal, urad dal and cashews.

Fry them until slightly golden. Then stir in curry leaves, ginger and green chili.

Stir in the onions & saute until transparent. Add the vegetables and saute for a minute.

Add turmeric, salt, quinoa and water.

Press CANCEL button. Secure the lid of the instant pot. Position the steam release handle to sealing. Press PRESSURE COOK button & Set the timer to 2 minutes.

It takes time for the pot to build up pressure and cook. Once the pressure builds up, it cooks for 2 minutes. When it is done cooking the Ip beeps and goes to keep warm, press cancel. Wait for the pressure to release naturally for at least 8 mins. You may release the rest manually.

Open the lid and fluff up the quinoa upma. Sprinkle some lemon juice and serve hot.

Heat oil in a pan and add mustard seeds, cumin seeds, chana dal and urad dal. Fry them for a minute and add the cashews.

Fry them until light golden and add curry leaves, green chilies and ginger. Stir fry for a minute until aromatic and add the onions. Saute for 2 minutes.

Stir in mixed veggies & saute for a minute. Add salt, turmeric and quinoa. Pour water and mix well.

Cook uncovered on a medium flame until quinoa turns tender and absorbs all the water. Cover and Turn off the heat. Let rest for 5 to 6 minutes.

Fluff up the quinoa. Mix and taste test to adjust salt. Squeeze lemon juice before serving quinoa upma.