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Heat a large pot or Dutch oven over medium and cook the onion in olive oil until softened
Add the ginger and garlic and cook until fragrant
Stir in the quinoa, turmeric, and salt
Add the vegetable stock, bring to a simmer, cover, and cook until the quinoa is tender, about 15 minutes
Add the broccoli and coconut milk and simmer until the broccoli is just tender and bright green, thinning with more stock if needed
Season with salt and plenty of pepper
Serve topped with cilantro and a drizzle of chile oil