Heat broth on the stove in a pot. Once boiling, add quinoa. Continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Fluff and set aside.
In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Saute until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices. Saute until the masala has cooked and the spices start to infuse and don't smell very raw.
Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here). Cover and cook until the carrots are tender. Season with salt and pepper, and add the cooked quinoa. I ended up adding about 3/4 of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.