Finely chop the brown onion.

Chop the green onions.

Finely chop the garlic cloves.

Halve the brown button mushrooms.

Roast the pine nuts.

Rinse the quinoa in water.

Saute the brown onion, green onions, and garlic in olive oil for 2 minutes until the onion is translucent.

Add the mushrooms and saute for 5 minutes.

Add the vegetable stock and half the pine nuts and bring to a boil.

Reduce the heat and simmer for 30 minutes.

Add the quinoa to the pan with 1 1/2 cups of water.

Bring to a boil, then reduce the heat, cover, and cook for 15 minutes or until the grain is tender and the water is absorbed.

Remove from the heat.

Chop the remaining pine nuts and add them to the pan.

Mix the miso paste and arrowroot in the water and stir until smooth.

Pour the miso mixture into the mushroom mixture and stir until it thickens slightly.

Stir through the parsley and remove from the heat.

Pour the mushroom mix into an ovenproof dish.

Top with quinoa and bake in an oven for 20 minutes at 160°C (320°F).

Serve with stir-fried spinach or Asian greens.