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PdfStart quinoa in rice cooker with water, coconut milk, bay leaf, and ¼ tsp turmeric.
Preheat oven to 425°F.
Toss carrots and broccoli with 2 tbsp oil, remaining turmeric, cumin, coriander, onion powder, salt, and pepper. Spread on baking sheet.
Roast vegetables 20-25 minutes until edges are browned and crispy.
Microwave peas in water for 2-3 minutes, drain, toss with garam masala and pinch of salt.
When quinoa finishes, remove bay leaf, fluff with fork, add lime juice and black pepper.
Heat remaining 1 tbsp oil in small pan until shimmering. Add mustard seeds (if using), then ginger and garlic. Cook 30 seconds until fragrant.
Divide quinoa between bowls, top with roasted vegetables and peas, pour hot oil mixture over everything.
Add cayenne/chili powder if desired, garnish with cilantro, serve.