Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil.
Put onions, carrots, fennel, celery and bell pepper into the skillet and cook them until onions are slightly brown.
Stir them occasionally. Add mushrooms and roasted turkey to the skillet and stir them.
When mushrooms are almost ready, add broccoli, and season vegetables and turkey with salt, black pepper, rosemary leaves. Add lemon juice, coconut teriyaki sauce and stir them together.
Cook for 5 more min and then add quinoa to the skillet. Stir it together. Cook for 3 more min and turn off heat.
Thoroughly rinse and drain a ½ cup of dry quinoa under cold water.
Place quinoa in a medium size saucepan with 1 cup of water and bring to a fast simmer. Cover with a lid. Reduce heat and cook for 15-20 min.
You can cook quinoa while you are cooking vegetables and turkey or cook it in advance and keep it in the refrigerator.
Serve this dish with parmesan cheese sprinkled on top of Quinoa.