Rinse quinoa and add grains and broth to a small pot. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Then turn off heat and let sit for 5 minutes before removing the lid and fluffing quinoa with a fork.
While quinoa is cooking, preheat oven to 350 degrees. Heat 1 Tbsp. coconut oil in a large sauté pan. Add onion, red pepper, and garlic. cook for 3-4 minutes over medium-high heat to soften.
Add mushrooms and cook for another 2 minutes. Add kale and cook for a minute longer until kale wilted - don't over cook it here!
Remove from heat and stir cooked quinoa, sun-dried tomatoes, olives, herbs, cayenne, and lemon juice into cooked veggies. Set aside.
Heat 2 Tbsp. coconut oil in a separate pan (or wipe down and reuse sauce pan quinoa was cooked in). Add flour and whisk to blend into a roux. Add a small amount of milk and whisk to combine. Add remaining milk and simmer for 1 minute while stirring. Reduce heat and stir in parmesan. Once parmesan has melted, stir in ricotta, salt, and pepper. Stir until smooth.
Add sauce to quinoa veggie mixture and stir well to combine. Put mixture into a 6 quart casserole dish and top with mozzarella cheese. Cover with foil or an oven-safe lid and bake for 20 minutes. Remove cover and bake for an additional 10 minutes until mozzarella is melted.