In a medium pot bring water to a boil then add the broccoli and simmer for 2 minutes. You want your broccoli crunchy. With a slotted spoon take out of the water in a bowl filled with water and ice to stop cooking, saving the boiled water. Keep aside.
Wash thoroughly the quinoa under cold running water. In the same pot of the broccoli add the vegetable stock and bring the water back to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under water to stop the cooking. Set aside.
In a large saucepan over high fire, heat 2 tablespoons of oil along with2 cloves of garlic, then add half the mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Season with salt and pepper. Don’t move them or toss them very often as you want a nice crust on the mushrooms for both nice texture as well as to retain their liquid. Discard the garlic and keep aside. Repeat for the remaining mushrooms.
Prepare the dressing by adding in a food processor, with the metal blade fitted, the Mango, oil, lime juice, cider vinegar and season with salt and pepper. Blend until a nice smooth dressing is achieved. Dilute with a tablespoon or two of water in case too thick.
Add to the bowl the quinoa, broccoli, mushrooms, bell peppers, onions, parsley and the dressing and toss. Season to taste with season salt and pepper.