Combine quinoa and 2cups of water in a medium saucepan. Bring the mixture to a boil, lower the heat and cook covered for 18~20 minutes or until all the water is absorbed and quinoa is cooked through. Set aside to cool slightly.
Heat oil in a pan, add mustard and cumin seeds. Once the seeds start to splutter, add the dry red chili and curry leaves. Next add onions and green chilies, saute till onions turn translucent.
Next add the potato and cook for 2~3 minutes.
Stir in the cooked quinoa, salt and lemon juice (if using). Mix well and cook for 3~4 minutes.
Finally add the ground peanuts, mix well and turn off the heat. Serve hot with a pickle on the side, if desired.