Bring two cups of water to a boil in a medium pot. Add quinoa and stir to combine. Cover, reduce heat to medium and cook quinoa until most of the water has been absorbed, about 20 minutes. Remove from heat, fluff quinoa and set aside.

Heat olive oil in a large pan, over medium high heat. Add garlic cloves and sauté until fragrant, about 30 seconds. Add mushrooms and thyme and sauté until mushrooms are tender, about 4 minutes.

Add quinoa to the mushroom mixture and stir until well combined. Stir in Parmesan cheese.

Serve immediately.