Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
In a large saucepan bring chicken stock to a boil, add quinoa and cook according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat; add mushrooms, garlic and thyme. Cook, stirring occasionally, until tender, about 4 minutes; season with salt and pepper, to taste. Stir in quinoa until well blended.
Serve immediately, sprinkled with Parmesan, if desired.