INGREDIENTS
2 cups
low-sodium chicken stock
1 cup
uncooked quinoa
2 tbsp
extra-virgin olive oil, divided
1 lb
boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 tsp
kosher salt, divided
24 oz
cremini (baby bella) mushrooms
1/4 tsp
black pepper
4 cloves
garlic, minced
1
tablespoon chopped fresh thyme
1/4 cup
freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving