Preheat oven to 180C/ 350F.

Whisk egg with sugar in a bowl. Once done, pour oil and give it another whisk. Keep it aside.

In a separate bowl, mix quinoa with Mawa, flour, baking soda, cardamom powder and a pinch of salt.

Pour the egg and sugar mixture to the dry ingredient bowl and give it a whisk. Pour milk and give it one last whisk.

Place the cupcake liners in the pan and spoon the batter a little more than half way through.

Scatter the chopped or halved cashews on top.

Bake for about 20 minutes or until the top of the cupcake looks golden brown.