In a pan, heat the oil and ghee, temper with the whole spices.
Add onion julienne, slit green chilies and ginger garlic paste.
Saute on high till the onions are done.
Now add the vegetables and continue cooking on high till the water is all evaporated.
Add the curds, biryani masala, garam masala and combine well.
When the whole mix gets dry, add the cooked Quinoa and mix well.
Cover and keep it on low flame for few mins.
Fluff and serve with onion raitha.