In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Sauté until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices.
Sauté until the masala has cooked and the spices start to infuse and don’t smell very “raw.” Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here).
Cover and cook until the carrots are tender. Season with salt and pepper, and add the finished quinoa. I ended up adding about 3/4s of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!