Ingredients:

1 cup quinoa, rinsed
2 cups vegetable stock (for quinoa)
1 tablespoon butter
1 large onion, diced
2 tablespoons butter (divided)
3 cloves garlic, minced
16 oz (450g) mushrooms, sliced
1/2 cup white wine
1 cup vegetable stock (for stroganoff)
1 tablespoon Worcestershire sauce (or tamari for vegetarian option)
2 tablespoons all-purpose flour
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 cup Greek yogurt or sour cream
Salt and pepper, to taste
Fresh parsley or chives, for garnish

In a medium saucepan, combine the quinoa, 2 cups of vegetable stock, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the onions and sauté for 5 minutes, stirring occasionally, until softened. Add the remaining 2 tablespoons of butter, garlic, and mushrooms to the pan. Stir to combine and continue sautéing for an additional 5-7 minutes, until the mushrooms are tender and have released their moisture. Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the wine simmer for about 3 minutes until slightly reduced. In a separate bowl, whisk together 1 cup of vegetable stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the mushrooms, along with the thyme. Stir well to combine and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens. Remove the pan from heat and stir in the Greek yogurt (or sour cream) until the sauce is creamy and well combined. Taste and season with salt and pepper as needed. Spoon the quinoa onto plates or bowls, then top with the mushroom stroganoff. Garnish with fresh parsley or chives, and serve immediately.