Cook the quinoa in the water till tender. Drain any excess water and keep aside to cool.
Heat the oil in a pan; add the asafoetida followed by mustard seeds. Once the mustard seeds start sputtering, add the gram lentils, green chilli and the curry leaves. Stir continuously and cook until the gram lentils change in colour.
Add the lemon juice, salt and turmeric; mix well. Remove from heat.
Mix the above with the quinoa. Taste and adjust the salt and lemon juice to your taste.
Garnish the lemon quinoa with fresh coriander and serve hot.