Wash and soak quinoa, chana dal and oats separately for 4 hours. Grind them all together along with methi seeds/fenugreek seeds, green chillies, ginger, salt and water. The consistency of the batter should be thick.
Take it out in a dish and allow it for ferment overnight. Keep it covered and inside the oven (switched off). In the morning, the batter would have risen. Add turmeric powder and mix well. Grease the idli pan and with the help of a ladle pour idli batter in idli pan. Sprinkle dried cilantro/parsley in the centre. Place it in a pressure cooker or idli cooker with little water take care that water should not touch idli pans plate otherwise idli on lower plate may become soggy.
Steam them for 10-12 minutes and allow to cool for 5 minutes before demolding the idli. You can now serve these idli with any chutney or hot and piping sambhar.