Place the stock in a saucepan and let it boil. Turn the heat down

In a big skillet heat 1 tablespoon of olive oil at medium-high heat. Brown the mushrooms on all sides until they soften. Season with salt and pepper and remove from the heat

In the same skillet heat, 2 teaspoons of olive oil and sautee the spring onions until they soften. Add the parsley and the quinoa. Stir  for 1-2 minutes or until the Quinoa toasts up a bit

Place the mushrooms back in the pan

Add the dry wine and stir until the wine reduces

Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed

Repeat this step 2 ladles at a time until Quinoa is creamy and has softened. Don't rush it. Quinoa cooks creamier with it's low and slow. Let the liquid absorb before adding more. This step will take approximately 15-20 minutes

Finally, add the heavy cream and stir. Check for seasoning and add the frozen peas

Add the parmesan cheese. Mix and serve immediately

Enjoy!