Heat a pan with coconut oil. Temper with mustard seeds.
Once it crackles, add urad dal, chana dal, dry red chili and roast till the dals get golden in color.
Add grated ginger, curry leaves, green chili and saute for 1/2 minute.
Add grated coconut and saute for a minute to get mixed well with other ingredients in the pan.
The coconut will be lightly toasted by this time.
Add cooked quinoa, salt and mix well.
Toss well for one more minute and take the pan off the stove.
Garnish with roasted peanuts and serve this coconut quinoa hot with any chips or dry curry of your choice.