Preheat a large, deep skillet with a lid over medium high heat. Once the surface is warm, add the olive oil and sauté the onion for 5 minutes, stirring often until it turns translucent and fragrant.
Add in the mushrooms, garlic, and thyme and stir for 5 more minutes. The mushrooms should be brown and tender, and the garlic fragrant.
Add the tamari to the pan and stir briefly to coat all ingredients. Rinse the dry quinoa in a fine mesh strainer until you no longer see any foam or bubbles form on top. Drain well.
Transfer the rinsed quinoa to the pan. Add the vegetable broth and season with a 1/2 teaspoon of fine sea salt and a 1/4 teaspoon of black pepper. Bring the liquid to a boil.
Once the broth is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Set a timer for 10 minutes. When the timer goes off, turn off the heat but leave the lid on for 5 more minutes. This will let the quinoa finish cooking without burning on the bottom.
When 5 minutes have passed, remove the lid and stir the quinoa, making sure all of it looks cooked. It should be slightly translucent. Add the spinach and stir until it has wilted, about 2 to 3 minutes. Serve warm right away with your favorite protein or a side salad.
Leftover quinoa risotto can be stored in an airtight container in the fridge for up to 5 days.
