Rinse quinoa under cold water in a fine-mesh strainer. In a pot, combine quinoa with water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for 15 minutes.

In a large skillet, heat olive oil over medium heat. Add quartered mushrooms and cook undisturbed for 1-2 minutes until golden brown.

Add minced garlic and sauté for about 30 seconds. Pour in vegetable broth to deglaze the skillet and scrape up any browned bits.

Return the skillet to medium heat, add olive oil, then add minced onion and sauté until translucent. Stir in fresh spinach and cook until wilted.

Combine cooked mushrooms and garlic mixture with onions and spinach. Add quinoa, Italian seasoning, and red chili flakes. Mix and heat through for 1-2 minutes.

Adjust seasoning with salt, pepper, or more cheese as desired. Serve warm, garnished with Parmesan or fresh herbs.