Wash the quinoa under running water few times. I place the quinoa in a fine mesh strainer and then wash it few times in water. This helps in removing the slight bitterness that the quinoa might sometimes have.
Place the washed quinoa in a pan with 1 cup of water. Cook in medium heat until it comes to a boil. Then simmer the flame and cook until the quinoa is cooked and all the water evaporates.
In the meantime, cook all the other vegetables until they are soft.
Place the cooked quinoa, 2 tbsp of corn flour and vegetables in a large bowl and mash them using a masher. Once they are half way mashed, add the spices and salt and mix/mash well. Make sure that there are no big lumps of vegetables and they all are combined well.
Dissolve the corn starch in water and keep it ready.
Place the bread crumbs in a wide bowl.
Prepare two baking sheets and line them with parchment paper or aluminum foil.
Divide the quinoa-vegetable mixture into equal sized balls and flatten them slightly. Dip it in the corn flour mixture to coat evenly and then place it in the bread crumbs. Make sure that the cutlet is coated well with the bread crumbs.
Place it on the prepared baking sheet. Repeat the same with the rest of the mixture.
Preheat the oven to 400 F. Brush the cutlets on both sides with oil. Make sure that you brush them on both the sides.
Bake the Baked Quinoa Vegetable Cutlet for about 20 minutes flipping the cutlets once or twice in between. This helps in even browning of the cutlets. Remove from oven when they are golden brown on both the sides. Let it cool down a bit on the tray and then serve them warm with chutney or ketchup.