Rinse 1 cup of quinoa under cold water in a fine mesh strainer for about 1 minute. In a medium pot, combine the rinsed quinoa with 2 cups of vegetable broth and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and cook undisturbed for 1-2 minutes, then stir occasionally for another 3-5 minutes until golden brown.

Add 3 minced garlic cloves to the skillet and cook for about 30 seconds until fragrant. Deglaze with a splash of vegetable broth.

Pour in 1 tablespoon of olive oil and add 1 chopped yellow onion, sauté for about 1 minute until translucent.

Stir in 4 cups of fresh spinach and cook for 2-3 minutes until tender.

Add the cooked quinoa, sautéed mushrooms, and onions. Sprinkle in 2 teaspoons of Italian seasoning and red chili flakes. Stir well and cook for 1-2 minutes until heated through.

Taste and adjust seasoning. If dry, add a little more vegetable broth or olive oil.