Heat the oil in a medium pan, sauté the
mushrooms for 2-3 mins, then stir in the
quinoa. Keeping the vegetable stock
warm in a separate pan on a low heat,
add a ladle of the stock and stir until
absorbed. Stir in the rice and repeat
again with the stock, until all the stock
has been used up and the rice and
quinoa are tender and cooked.
Stir in the thyme leaves, then divide
between 4 plates or bowls. Serve topped
with grated Parmesan and rocket leaves.