Wash the quinoa several times, drain and keep aside.
In a medium skillet, add oil and heat at medium. When the oil is hot, add mustard seeds and urad dal and let them sputter or sizzle for 15 seconds.
Add chili, asafeotida and curry leaves and cook for half a minute.
Add onions and cashews and cook for 4 to 5 minutes or until translucent.
Add ginger, carrots, and cook for 2 minutes.
Add quinoa and roast for 2 minutes with the veggies.
Add salt, water, peas, cover and bring to a boil. Reduce heat to low-medium, cover and cook for 15 minutes. Let the quinoa sit covered for 5 minutes. then uncover, fluff and serve. Garnish with cilantro and generous lemon juice.