Lemon-Turmeric Quinoa Upma (Modern Ayurvedic)

Place quinoa in a fine-mesh sieve; rinse under cold water 30-60 seconds until runoff is clear (no bubbles). Combine quinoa + 2 cups water + pinch salt in a saucepan. Bring to a gentle boil, then cover and reduce to low. After 12-15 minutes, water should be absorbed and grains show little tails. Turn off heat; rest covered 3 minutes; fluff with a fork.

In a skillet on medium, warm ghee/oil. Add mustard seeds; when they snap and pop (10-20 seconds), add ginger, curry leaves (they will crackle), and cashews. Stir until cashews are lightly golden and aromatics fragrant. This tempering infuses the fat with digestive dipana (kindling) qualities.

Add carrot, peas, turmeric, and salt. Sauté, stirring, until carrot is tender-crisp and peas are vivid green. Vegetables should be soft enough to bite but hold shape (avoids heaviness for Kapha and keeps prana).

Add fluffed quinoa to the skillet. Fold gently to coat grains in spiced ghee and distribute vegetables evenly. Taste and adjust salt.

Turn off heat. Add lemon juice, lemon zest, and cilantro. Toss once more. Grains should be separate, cashews golden, curry leaves glossy, with an overall light and fluffy appearance and a fresh citrus lift.