Preheat oven to 200°C and set grill to high.
Whisk salt, vinegar, and ginger-garlic paste.
Coat partridge with the paste and marinate.
Toast cumin seeds in a hot pan until fragrant.
Crush cumin and mix with yogurt, mango, peanuts, green chillies, and oil.
Add coriander stems and lemon juice, then coat partridge with the mixture.
Thread meat onto skewers and bake for 8-10 minutes.
Grill meat for 3 minutes, then remove and rest.
Soak quinoa for 15 minutes, then drain and rinse.
Simmer quinoa in 300ml salted water for 15 minutes.
Heat oil and fry red chilli and mustard seeds until they pop.
Add curry leaves, then sauté onions until golden-brown.
Stir in green chilli and ginger for one minute.
Add tomatoes, salt, and chilli powder then cook until moisture evaporates.
Mix in cooked quinoa and heat through.
Stir in sugar, herbs, and lemon juice.
Serve partridge halves on a bed of quinoa.