Rinse quinoa under cold water, combine with 2 cups of water and a pinch of salt in a pot, bring to boil, reduce heat, cover, and simmer for 15 minutes.

Heat olive oil in a skillet, sauté mushrooms for 1-2 minutes undisturbed, then stir and cook for 3-5 more minutes until golden brown.

Add minced garlic to the skillet and cook for 30 seconds, then deglaze with vegetable broth and transfer mixture to a plate.

In the same skillet, sauté diced onion for 1 minute until translucent, then add spinach and cook for about 2 minutes until wilted.

Combine sautéed mushrooms with wilted spinach, then stir in cooked quinoa, Italian seasoning, red chili flakes, and Parmesan cheese.

Taste and adjust seasoning, add more broth or oil if it seems dry, serve warm, garnished with extra Parmesan or fresh herbs.