Soak quinoa for 15 minutes. Then drain and rinse with cold water. Add quinoa and 1¼ cups of water to a heavy-bottom pan and bring to a boil. Lower the heat and simmer covered for about 18-20 minutes or until the grains are cooked and the characteristic white ring around the kernel is formed.
Heat tbsp oil in a sauté pan over medium heat, add the dry red chili and mustard seeds and once the seeds start to splutter, add the curry leaves and fry till they are nice and crisp.
Add the onions and cook until they start to turn golden, about 6-8 minutes. Next add the green chili and ginger and stir for 1 minute.
Add the chopped tomato, salt and red chili powder and cook until tomatoes turn mushy and the mixture starts to dry out.
Add the cooked quinoa and cook until heated through.
Finish with sugar, sprinkling of cilantro and lemon juice. Mix well and serve hot.