Add quinoa and stock to a pan and bring to a boil. Cover and reduce heat to low, cooking 15 to 20 minutes until liquid is absorbed, stirring occasionally. Remove and set aside.
Heat 2 tablespoons of coconut oil in large cast iron skillet and then saute your choice of veggies in pan for several minutes. Set aside.
Add 2 more tablespoons coconut oil to skillet. When oil is hot, add quinoa to skillet in layer approximately 1 inch deep. (This may require more than one batch depending on skillet size, use more coconut oil for each batch.)
Cook quinoa on medium heat for 5 minutes then flip and continue to toast until golden brown and slightly crispy. Add veggies to pan. Remove and serve with Parmesan cheese and a pinch of salt and pepper on top.
