Delicious, hearty and fulfilling quinotto.
Heat the oil in a saucepan over medium heat. Add onion and sautée for a couple of minutes, until translucid.
Add thyme and mushroom and cook for 5-10 minutes.
Add quinoa, sal and pepper and stir so everthing gets combined.
Turn up the heat and pour over the stock. Lower to low heat and leave it simmer until stock is absorved and quinoa cooked.
Remove from the stove, add spinach and parmesan cheese and stir so spinach get wilted and cheese melted.
Served with parsley and a bit more parmesan.