While the parsnips are cooking, heat the remaining oil in a saucepan. Add the onion and cook for 5 minutes, until the onion is soft.
Add the quinoa, cumin and garlic, cook for a minute then add the water and stock pot. Bring the liquid to the boil, stir until the stock pot dissolves. Once the stock pot has dissolved reduce the heat to the lowest setting. Put a lid on the pan and leave to simmer for 15 minutes or until the quinoa has absorbed all the liquid.