Rinse 1 cup of quinoa under cool water and combine with 2 cups of salted water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.

Heat 1 tablespoon of olive oil in a large skillet, add 8 ounces of quartered mushrooms, and sauté for about 3 minutes until lightly browned.

Add 2 minced garlic cloves and cook for 30 seconds, then deglaze with a splash of vegetable broth. Remove mushrooms from skillet.

In the same skillet, add another splash of olive oil and 1 chopped onion. Cook for 1 minute until translucent, then add 4 cups of fresh spinach and cook until wilted.

Drain cooked quinoa and add to the skillet with spinach. Stir in sautéed mushrooms, 1/4 cup of grated Parmesan, 1/2 teaspoon of red chili pepper flakes, and 1 teaspoon of Italian seasoning.

Spoon dish into serving bowls and top with additional Parmesan and red chili flakes if desired. Enjoy!