Cook quinoa according to package instructions. Allow it to cool to room temperature.
Steam or boil the mixed sprouts until they become soft but not mushy. Drain any excess water and set them aside.
In a non-stick pan, heat a small amount of oil over medium heat. Add finely chopped onions, bell peppers, and green chilies. Sauté for a few minutes until they become tender.
Add ginger-garlic paste, turmeric powder, garam masala, and a pinch of salt. Cook for another minute until the spices are well incorporated.
In a mixing bowl, combine the cooked quinoa, steamed sprouts, sautéed vegetables, and grated carrots. Mix well to form a cohesive mixture. Adjust salt and spices as needed.
Take a portion of the mixture and shape it into cutlets or patties of your desired size and thickness.
Heat a non-stick pan with a small amount of oil over medium heat. Place the cutlets in the pan and cook until they turn golden brown on both sides, about 3-4 minutes per side.
Serve the quinoa sprouts cutlets hot with a side of green chutney or yogurt for a delicious and healthy breakfast.