Heat coconut oil in a saucepan.
Add the spices and cook for a couple of minutes on low heat to bring the flavour out.
Add in the rinsed quinoa and stir through the spices.
Add the stock and bring to a boil. Cover with a lid and reduce to low heat and cook for about 15 mins or until the quinoa has absorbed all the liquid.
Once the quinoa is cooked, add the currants, almonds, coriander, and broad beans and mix through.