Cook quinoa according to package directions; 1 cup quinoa to 2 cups water.

Add turmeric, 1tsp oil & salt to cooked quinoa, gently toss and set aside to cool.

In a small saucepan, heat 2tsp oil and add the tempering ingredients: chana dal, urad dal, mustard seeds, red chilies, hing and curry leaves. Once the seeds start to splutter add the roasted peanuts and green chilies, sauté for a minute and add this to cooked quinoa.

Squeeze the lemon juice and gently mix to combine all the ingredients, make sure not to make quinoa mushy. Enjoy with a dollop of yogurt.