Heat up ghee in a large pan and cumin seeds to it.

When cumin seeds start to splutter add chopped onions followed by green peas, chopped beans, chopped carrots, corn and yellow or green bell peppers.

Saute all the vegetables for 3-4 minutes on medium heat while stirring them so they do not burn.

Now add washed or dry quinoa to the pan and once again saute these together for 2-3 minutes.

Add salt to taste, red chilli powder and garam masala powder to the pan followed by coriander leaves, mint leaves, and 400 ml of water.

Cover and cook for approximately from 12-15 minutes over low heat. Check it after 12 minutes first and then see if it requires more cooking.