Rinse and strain quinoa.  Rinse and strain quinoa again.  Rinse and strain Masoor dal.

In a skillet, heat oil to medium heat.

Add mustard seeds and cumin seeds.  

When mustard seeds start to sputter add bay leaves, cloves, cardamom, and cinnamon stick.  Give a quick stir.

Add onions and green chilies.

When onions turn light brown, add ginger garlic paste.  Stir for a minute.

Add tomatoes.  Cook for 2-3 minutes until they are soft with the lid on. Stir a few times to keep from burning and return lid to pot.

Add Madras curry powder and turmeric.  Give a quick stir.  

Add mixed vegetables, Masoor dal, and quinoa.  Stir together for two minutes.

Remove from stove.    

Place the mixture in a rice cooker.  Add 2 cups of water and salt to taste.  (Taste the liquid to make sure enough salt is in the dish)

Stir well. 

Turn on rice cooker.  In 10 minutes, give a quickly stir from the bottom.  Put cover back on rice cooker and let cook.

In another 10 minutes, add cilantro and stir. Put cover back on rice cooker and let it finish cooking.