Place the dried mushrooms in a heat-proof bowl and cover with 1 cup boiling water. Let sit for 10 minutes. Take the mushrooms out of the soaking liquid and chop roughly. Save the soaking liquid.

In a Dutch oven or large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 2 minutes or until they start to brown. Add the garlic and cook for another 30 seconds. Add the dried and fresh mushrooms, thyme, salt, and pepper and cook, stirring occasionally, until the mushrooms start to brown, about 5 minutes.

Add the quinoa and cook, stirring, for 2 minutes. Add the sherry and cook, stirring, until all the sherry has evaporated.

Add the mushroom soaking liquid and cook, stirring occasionally, until most of the liquid has evaporated. Begin to add the warm vegetable broth, ½ cup at a time. Cook, stirring occasionally, until most of the liquid has been absorbed. Before adding the broth each time, make sure the mixture is not soupy but don’t let it become too dry either. Adjust the heat as needed to keep the mixture at a gentle boil.

After 20 minutes of adding stock, start checking the quinoa – it should be tender, but not mushy. Ideally, it should take from 25 – 35 minutes to get all the broth added and the quinoa tender.

Stir in the chives, taste, and add salt and pepper if needed. Serve warm.