Saute onions in abut 1/4 cup water until translucent.
Add garlic and mushrooms and continue to saute until mushrooms have started to wilt.
Add zucchini, quinoa, herbs, and broth and continue to cook until mushrooms are done.
In a small bowl, mix 1/2 cup of the non-dairy milk with 2 Tbl rice flour until smooth and add to mushroom mixture along with the other 1/2 cup milk alternative. Stir to combine and heat until creamy and somewhat thickened.