1. In a saucepan over low/medium heat, sauté the diced onions and carrots with a Tablespoon or two of olive oil, until the onions become soft and translucent.   Add the garlic and cook 1 minute more.  
2. Add the mushrooms and continue cooking until their liquid has been reabsorbed.  Additional oil (or broth) may be added if needed. 
3. Add all the spices and flour.  Stir to coat until the flour is incorporated.  
4. Add the broth and bring to a boil.  Immediately reduce the heat to low, cover and simmer until all vegetables are soft (approx 10-15 min).
5. Finally, add the coconut milk and cooked quinoa and heat through until all the coconut milk is incorporated and hot. 

!FOR THE QUINOA: 

1. Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water.  Rub the quinoa with your hand while rinsing. Drain.  
2. Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add  the drained quinoa and cook, stirring constantly, to let the water evaporate and toast  the quinoa, about 2 minutes.  
3. Stir in the water or broth and the salt. Bring to a rolling boil.  
4. Turn the heat down to the lowest setting. Cover and cook for 15 minutes. 
5. Remove the pot from heat and let stand for 5 more minutes, covered. 
6. Uncover and fluff with a fork.