Thoroughly rinse the quinoa under cold water (use a colander lined with a dishcloth or heavy duty paper towels). Drain.
Add the broth to a medium saucepan and bring to a boil over high heat. Stir in the quinoa, reduce the heat to low, cover the pan, and simmer for 12 to 15 minutes, or until all the broth has been absorbed. Remove the pan from the heat, fluff the quinoa with a fork, replace the cover to keep warm and set aside.
Heat a large skillet liberally coated with oil spray over medium heat. Add the onions and sauté for 15 minutes, stirring occasionally (reapply oil spray if the onions start to stick). Add 1 cup of the water and continue cooking until the water has completely evaporated. Add the remaining 1 cup of water and again cook until completely evaporated. Stir in the sugar and sauté until the onions are nicely browned. Add the mushrooms and sauté for 5 minutes. Season with the salt and pepper.
Add the quinoa to the onion-mushroom mixture and stir to combine. Garnish with parsley (if using).
*Note: For celiac disease, check the chicken broth label to ensure it’s gluten-free
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