In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until they are browned and tender.

Add minced garlic, salt, black pepper, and thyme to the mushrooms. Cook for an additional 2-3 minutes until garlic is fragrant.

Fluff the cooked quinoa with a fork and add it to the skillet with the mushrooms. Stir to combine and heat through for 2 minutes. Garnish with fresh parsley before serving.