Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water and a sprinkle of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add 8 ounces of sliced cremini mushrooms and sauté for 5 to 7 minutes until golden brown.

Stir in 3 cloves of minced garlic and optionally, a pinch of red chili flakes. Cook for an additional 2 to 3 minutes until fragrant.

Fluff the cooked quinoa with a fork and add it to the sauté pan with the mushroom and garlic mixture. Mix in 1 tablespoon of fresh thyme, and salt and black pepper to taste.

Continue to cook for 2 to 3 minutes over low heat, allowing the flavors to meld together before serving warm.