Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover and simmer for about 15 minutes.

In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 8 ounces of sliced cremini mushrooms. Sauté for 6 to 8 minutes until golden brown.

Stir in 3 minced garlic cloves and ¼ teaspoon of dried red chili flakes. Cook for 2 to 3 minutes until fragrant and lightly golden.

Add the cooked quinoa to the sautéed mushrooms, sprinkle in 1 teaspoon of thyme, and add salt and pepper to taste. Stir gently for about 2 minutes to combine.

Serve warm, spooning onto plates or bowls. Enjoy as a meal or side dish.