Boil or steam quinoa and both rice and bake the squash* if not cooked or baked already. I’ve had these leftover from the night before.
Chop half of the mushroom quantity into thin slices the remaining half pulse in a food processor until they become like small rice grains or couscous size.
Place a slightly deeper pan on medium fire, add ½ of the coconut oil and brown slightly the mushroom slices. When ready, take it out on a plate and set it aside.
In the same pan add the other half of the coconut oil, the diced dudhi, and the celery and cook for about 4 minutes stirring occasionally. Add the peppers and the riced mushrooms and cook for a further 5 minutes stirring every so often.
Add the rice and the quinoa mix well for 3 minutes. Mix in the finely chopped herbs along with cooked mushroom slices and mix well for 1-2 minutes stirring almost constantly. Turn off the heat, spoon this into the squash boats and serve.