Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.Now stir in 2 cups of water or broth and the salt. Bring to a boil. Lower the heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.Remove the pot from heat and let stand for 5 more minutes, covered. Remove the lid, you should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, set it aside.
Important – If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
For making shaami
Heat oil in a kadhai, add jeera, let it splutter and then add chopped onions and sauté till it changes colour. Add ginger & garlic paste, cook for a minute. Now add little water followed by all the dry masalas. Cook for another minute and then add cooked quinoa, soaked soya granules, adjust salt and black pepper powder, roasted besan, fresh coriander and mint, mix well. Remove from heat and transfer it to another vessel and let it cool.
Once cooled divide the mixture into equal portions, make round shaped shaami kebabs and shallow fry till crispy. Serve with onion rings and mint chutney.