Change the water and cook it till soft and fluffy, about 15 minutes.
In a large pan or wok, fry the onion in coconut oil till translucent.
Add chopped mushrooms and cook till onions and mushrooms turn brown.
Add carrots and cook for 5-7 minutes.
Add yellow squash and roasted peppers (for quick roasting, hold the pepper in kitchen tongs over a stove fire and keep turning the pepper till all sides are soft and the skin is blackened) and cook for another few minutes.
In a separate small pan, roast cumin seeds in a dry pan over low to medium heat, shaking the pan frequently to roll the seeds around until they are aromatic and a darker shade.
Once quinoa is cooked, combine it with the vegetables and cumin and cook through another minute.
Serve warm.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/morning-quinoa-stir-fry/