Heat the olive oil in a medium saucepan over medium heat. Stir in diced celery, carrot, onion, and garlic; cook until the onion becomes translucent, about 5 minutes.

Add the rinsed quinoa to the pan and toast for 2 minutes, stirring frequently to enhance the nutty aroma.

Pour in the vegetable broth and sprinkle in turmeric, salt, and pepper. Stir to combine all ingredients.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer until the quinoa has absorbed all the liquid, about 15 minutes.

Remove the pan from heat and let stand, covered, for 5 minutes to allow the grains to steam and fluff.

Fluff the quinoa with a fork, adjust seasoning if needed, and garnish with fresh parsley before serving.