2 100-g pkgs
, stems discarded and sliced
COOK quinoa following package directions, about 15 min. Transfer to a bowl to cool slightly.
MELT butter in a large pot over medium. Add mushrooms, garlic, 1 tsp thyme and salt. Cook until mushrooms are golden, 3 to 4 min. Stir in wine and water. Boil, then reduce heat to medium-low and simmer until saucy, about 3 min.
STIR in quinoa, parmesan and cream. Sprinkle with remaining 1 tsp thyme.