Gluten-Free, Vegan Squash & Bean Stir Fry

1 large organic onion, chopped
2 tbsp. olive oil
1 tsp. turmeric
1/2 tsp. chili powder
2 tsp. grated fresh organic ginger
1 cinnamon stick
2 medium organic parsnips, thickly sliced
2 medium organic carrots, thickly sliced
1.5 cups water
2 cups organic squash, cut into small pieces
2 medium organic zucchini, thickly sliced
1 cup organic cauliflower florets
1 can black soybeans
pinch saffron threads
2 tbsp. tamari
1 clove garlic, chopped
1 tsp. coarse sea salt
1 cup quinoa  

Saute onion in extra-virgin olive oil over medium heat. Add turmeric, chili powder, and ginger; cook for another minute, stirring. Add the cinnamon stick, parsnips, carrots and water to the pan and stir to combine with spices. Cover and bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until vegetables are tender. Add the squash, zucchini and cauliflower and simmer another ten minutes. Stir in the soybeans, saffron, tamari, garlic and sea salt. Simmer uncovered about 5 minutes more. Serve on a bed of quinoa.