Add 1 tsp coconut oil into a medium sized sauce pan. Heat for one minute, and add quinoa, cooking another 2 minutes, stirring frequently.

Add coconut milk, then fill empty can of coconut milk with water, and add that also. Bring to a boil. Once boiling, lower light to a simmer, cover, and let cook 20 minutes or until all the water is absorbed.

While the quinoa is cooking, add the remaining tablespoon of coconut oil into a large sauté pan. Heat for a minute, and then add garlic, cooking on medium heat for 1-2 minutes.

Add onion and cook 3 minutes, until onion becomes translucent.

Add the broccoli and carrots and cook another 3-5 minutes until vegetables just start to soften.

Add the cabbage, cook another 2 minutes, and the follow with the mushrooms.

Cook another 5 minutes until all vegetables are tender.

Remove the quinoa from the heat, and stir cooked vegetables directly into the sauce pan.

Add the basil, chopped coconut, and sea salt. Mix well and serve immediately.