Heat a little olive oil or coconut oil in a pan over medium high and sauté broccoli and mushrooms till cooked, about 5 minutes. (Mine took closer to 10 minutes.)

Add spinach, stir, and remove from heat once slightly wilted.

While the veggies are cooking rinse your quinoa in a mesh sieve and drain.

Then combine quinoa, water, and milk in a sauce pan and bring to boiling. Immediately reduce heat to a simmer and cover. Let cook 8-10 minutes, or until done, stirring occasionally. Quinoa is done when you can see the little ring around each grain and it no longer crunches when you bite into it.

Once quinoa is finished, add veggies and combine. Salt and pepper to taste.

Serve topped with cheese and green onions.