Place the quinoa and water in a saucepan. Cook over medium heat until most of the water is absorbed. Then slap on a lid, lower the heat to a simmer, and cook another 15 minutes.
In a larger saucepan, heat the oil. Add the mustard seeds and asafetida. When they sputter, add the curry leaves, the dals, the nuts, and the green chilies.
Stir-fry until the nuts and dals are lightly golden-brown-- don't burn or they'll get hard and unpleasant.
Add the coconut and quickly stir-fry until it takes on a golden hue. You don't want to leave the coconut unattended because it will burn fast.
Add the quinoa and salt to taste. Mix thoroughly. Garnish with some coriander leaves, if desired.