Heat coconut oil over medium-heat in a large pan. Add onions and garlic and cook until soft.

Add coriander, cumin, turmeric, cayenne pepper and chickpeas and stir to combine

Add tomatoes, carrots, pepper, cabbage and 1 1/2 cups of water. Cover and cook over low heat for 20 minutes. Stir in cilantro and season with salt

To cook the quinoa, add quinoa, parsley, olive oil, salt and 1 1/2 cups of water into a medium saucepan. Bring to boil, reduce heat to low and cover. Cook for 15 minutes, and then fluff the quinoa with a fork and cover