Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 8 ounces of quartered mushrooms and let them brown for 3-4 minutes without stirring.

Stir mushrooms occasionally for another 3-4 minutes until golden brown and moisture evaporates.

Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.

Pour 1/4 cup of vegetable broth into the skillet to deglaze, scraping up browned bits with a wooden spoon. Transfer mushroom-garlic mixture to a plate.

In the same skillet, add another tablespoon of olive oil if needed, then sauté 1 diced onion for about 5 minutes until translucent.

Add 4 cups of fresh spinach and cook for 2-3 minutes, stirring until wilted.

Return the sautéed mushrooms and garlic to the skillet. Add the cooked quinoa, 1 teaspoon of Italian seasoning, and a pinch of red chili flakes. Stir to combine and heat through for 1-2 minutes.

Taste and adjust seasoning with salt, pepper, and if desired, 1/4 cup of grated Parmesan cheese. Serve warm.