Begin by rinsing the quinoa thoroughly under cold water until the water runs clear; this removes bitterness. Soak the rinsed quinoa for 30 minutes, then drain it well. Meanwhile, open and drain the canned chickpeas to remove excess moisture.

Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is shimmering, add the chopped onion along with a pinch of salt. Sauté the onion for 5–7 minutes until it becomes soft and lightly browned. Then, add the minced garlic and freshly grated ginger, stirring frequently for about 1 minute until fragrant.

Reduce the heat to low to avoid scorching the spices. Stir in the spices—turmeric, cumin, coriander, garam masala, and cayenne pepper—and cook for 5–10 seconds, allowing the flavors to bloom.

In the same pan, add the drained quinoa, julienned carrots, remaining salt, and vegetable broth. Gently stir to combine, ensuring all ingredients are well mixed. Top the mixture with frozen edamame, but do not stir them in; this helps steam them while the dish cooks.

Increase the heat to bring the mixture to a rolling boil. Once boiling, cover the pan with a lid and reduce the heat to low. Allow it to simmer for 15-20 minutes or until the quinoa is tender and the liquid is absorbed.

After cooking, remove the lid and gently fold in the drained chickpeas, finely chopped golden raisins, and your choice of fresh herbs. Squeeze in fresh lemon juice and sprinkle black pepper to taste. Adjust any seasoning if needed.