1.Combine ½ cup of the yoghurt, the ginger, garlic, turmeric and cardamom in a large bowl; season. Add paneer; toss to coat. Cover; set aside until required.
2.Meanwhile, place quinoa and 2 cups (500ml) water in a small heavy-based saucepan; bring to the boil. Reduce heat to medium; cook, covered, for 15 minutes or until tender. Keep warm.
3.Heat 2 tablespoons of the oil in a large wok over high heat. Remove paneer from marinade, discard marinade. Cook paneer for 2 minutes each side or until golden. Transfer to a plate; cover to keep warm.
4.Heat remaining oil in wok. Stir-fry onion, cauliflower and pumpkin for 10 minutes or until vegetables are tender. Add peas and quinoa. Season to taste. Stir-fry for 1 minute to combine.
5.Combine remaining yoghurt and the coriander in a small bowl; top with pistachios. Season.
6.Top quinoa biryani with paneer and extra coriander leaves; serve with coriander yoghurt and lemon halves.