Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then cover and let it simmer for about 15 minutes until fluffy.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 8 ounces of sliced cremini mushrooms and sauté for 5-7 minutes until golden brown.

Stir in 3 minced garlic cloves and a pinch of red chili flakes. Cook for an additional 2-3 minutes until fragrant and slightly golden.

Add the cooked quinoa to the skillet along with 1 teaspoon of fresh thyme, ½ teaspoon of salt, and ground black pepper to taste. Mix for 3-4 minutes to combine flavors.

Serve warm as a main dish or alongside grilled chicken or salad.