To save time, I used 2 separate pans. You can use one pan to char the mushrooms and then use that same pan to caramelize the onions and make the quinoa and veggie saute, but that will add to the overall cooking time.
Add 1 tbsp oil to each of the pans (over low/medium heat) and make sure to spread it around (it's easier to spread when it's warmed up a bit). Add the mushrooms to one pan and the onion to the other and let saute. The mushrooms need only to be flipped a few times to get an even char on both sides (I usually let them cook about 10 minutes, then flip and stir). The onions need to be stirred a bit more often, make sure the flame/heat is low enough they don't burn - caramelizing an onion takes a while (about 35 to 40 minutes) so, you could always caramelize a batch of onions and set them aside to use as needed.
Meanwhile, prepare Gorton's Beer Battered Crispy Fillets according to package directions.
When the mushrooms are crispy, turn the stove off and set them aside.
When the onion is caramelized, add the garlic and ginger into the pan and saute a minute more. Then add in the carrot and celery and saute another minute or so. Add in the quinoa and coriander, turmeric, smoked paprika, quinoa and vegetable stock and let simmer -with pan covered- on medium heat for 10 minutes.
Then, add in the spinach and cover and let cook another 5 more minutes.
Turn off heat, toss in crispy mushrooms and stir well.
Serve Turmeric Quinoa and Veggie Saute with Gorton's Beer Battered Crispy Fillets, garnish with sriracha and parsley (optional) and enjoy!