In a medium saucepan, bring the water or chicken stock to a boil.
Reduce heat and add the quinoa and simmer on low until all the liquid is absorbed.
Melt the coconut oil in a skillet, add the onions, turmeric, salt and pepper and lightly sauté for a few minutes.
Add the brocolli and red peppers and sauté for several minutes until done but still slightly crunchy.
Add the cooked quinoa and gently mix together. Serve with a green salad. Enjoy!