Combine the stock and wine and bring to a simmer.
Melt 2 tablespoons of butter in a pan and add the mushrooms, garlic and thyme. Fry for about 7 – 10 minutes, stirring regularly until cooked. Remove from the heat and cover.
Melt the remaining 2 tablespoons of butter in a saucepan, add the onion and cook over a medium heat until softened (about 5 minutes).
Add the quinoa and ½ cup of the stock. Cook for 2 minutes stirring constantly. Add the rest of the stock 1 cup at a time, adding more stock only once it has been absorbed.
Stir frequently and cook over a medium high heat for about 30 minutes until the quinoa is just cooked. (If you find you need a bit more liquid towards the end and do not have any stock left just use warm water).
Remove from the heat, stir in half the Parmesan and mushrooms. Check the seasoning and add salt and black pepper if required.
Spoon into serving bowls and top with a tablespoon or two of Labneh and the remaining mushrooms. Sprinkle with the remaining Parmesan and serve.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.