Rinse: Rinse quinoa until water runs clearer; drain well.
Toast spices: Melt coconut oil in a pot over medium. Stir in ginger, turmeric, curry powder, and cardamom until fragrant, about 30-60 seconds.
Toast quinoa (optional but typical): Add quinoa; stir 1-2 minutes.
Simmer: Add coconut milk, water, and salt. Bring to a boil, then cover and simmer on low about 15 minutes until liquid is absorbed and quinoa is tender.
Rest: Off heat, leave covered 5-10 minutes. Fluff with a fork and serve.