Place a frying pan over medium heat. Add the almonds to the pan to toast for 3-4 minutes, stirring occasionally. Set aside.
Rinse quinoa under cold running water for 1 minute or until the water runs clear.
Place quinoa, stock and 3-4 sprigs thyme in a medium saucepan. Bring to the boil then reduce heat to low and simmer, covered for 10 minutes. Remove the thyme sprigs.
In the meantime, heat butter in a frying pan over medium heat. Add onion and garlic and cook for 2-3 minutes until softened and translucent. Add mushrooms and leaves from 2 sprigs of thyme to the pan. Cook, stirring for 3-4 minutes.
Add wine or water to the pan, stir and scrape the bottom of the pan with the spoon to deglaze. Allow to simmer for 2-3 minutes or until the liquid has evaporated.
Reduce heat to low then add the cream and baby spinach. Stir to combine and season with salt and pepper.
Spoon cooked quinoa into the pan. Gently stir to combine with the mushroom mixture.
Roughly chop the toasted almonds.
Serve quinotto with toasted almonds and grated parmesan cheese.