Parboil the sprouts, in a pot or in a microwave. To parboil in the microwave, place the sprouts in a microwave-safe bowl, add a cup of water, cover, and nuke at high for 15 minutes. Remove carefully, stir the sprouts, and nuke again for another 15 minutes. To parboil on the stove, cover the sprouts with water, bring to a boil, cover and cook for 20-30 minutes or until they are tender but not mushy.
Heat 1 tsp of oil in a saucepan.
Add the cardamom, cloves, and bay leaf and saute until they just start to turn color.
Add the washed and drained quinoa and stir-fry for a couple of minutes until the quinoa seems rather dry.
Add 2 1/2 cups of water and salt to taste. Bring the quinoa to a boil. When most of the water has been absorbed, turn the heat to the lowest setting, put on a tight-fitting lid, and let the quinoa cook for 15 minutes.
In another, large saucepan, add the remaining oil.
Add the cumin seeds and when they become slightly darker, add the onions and saute until transparent. Add the ginger-garlic paste and saute another minute.
Add the serrano, scallions, bell pepper and carrots and saute for a few minutes until the bell peppers soften.
Add the coriander powder, garam masala, turmeric, and paprika, if using. Stir well to mix. Add a couple of tablespoons of water to prevent the spices from burning, and continue to saute until the vegetables are cooked to the doneness you desire. I like the bell peppers to still have a little bite.
Add the cooked quinoa and sprouts and mix well together. Add the coriander and cherry tomatoes and toss in.
Serve hot with some poppadums.