Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add garlic and cook 1 minute, until fragrant. Stir in curry powder, turmeric, cumin, coriander, and some salt and pepper and cook for about 1 minute until spices are toasted.

Stir in coconut milk and bring to a gentle simmer.

Stir in the broccoli and submerge the fish in the sauce. Cover and simmer 10-12 minutes until fish is cooked and broccoli is tender. Serve.

Add the rice, quinoa, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.

Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.