Stir the quinoa into 2 cups salted, boiling water cook, covered, over very low heat for about 15 minutes. Peel the garlic and finely chop. Trim, rinse and cut the leeks into thin rings. Peel and dice the carrots.
Heat the oil, and saute the garlic, carrots and leeks for 2 minutes. Pour in vegetable stock and cook the vegetables in it in about 10 minutes. Stir in the mustard. Season the quinoa with salt and turmeric. Rinse the cilantro, shake dry, chop and stir in to the quinoa. Serve on plates.