Take ½ cup quinoa in a fine strainer and rinse very well in running water. Keep aside. Heat 1.5 tbsp oil in a pan. Add ½ tsp mustard seed. Once the mustard seeds begin cracking. Then add ½ tsp cumin seeds, ½ cup urad dal and ½ tsp moong dal or chana dal. Stir and saute on a low flame. Saute till the urad dal and moong dal turn golden. Then add ½ tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chilli. Saute for about half a minute. Next add 1/3 cup finely chopped onions and 5-6 curry leaves. Stir and saute on a low to medium flame. Saute till the onions become translucent. Then add 1/3 cup finely chopped carrots, ¼ cup finely chopped french beans and 1/3 cup frozen peas. You can use choice of veggies. Do chop them finely, so they get cooked by the time quinoa cooks. If using fresh peas then steam or cook them separately. Add them once the upma is done. Mix well. Saute on a low flame for 2 minutes. Then add the quinoa. Mix very well again. Saute for a minute or two on low flame. Then add water. For ½ cup of quinoa, 1 cup of water can be added. Stir well. Add salt as per taste. Cover the pan with its lid and simmer on a low flame till the quinoa seeds are cooked. Once or twice, you can stir the upma while it begins simmered. When all the water has been absorbed and the grains appear translucent and cooked well, removed the lid, and switch off the flame. It will take about 20-22 minutes for the quinoa to cook. Add 2 tbsp chopped coriander leaves. Give a quick stir and serve vegetable quinoa upma hot or warm with a few lemon wedges or coconut chutney or lime pickle.