Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they soften - about 7 minutes. Remove from pan and set aside in a covered dish.

Reduce heat on pan;add onion and garlic to the sauté pan and cook until they start to become clear. About 5 minutes.

Increase heat on pan to medium high and add the rinsed quinoa. Coat through the olive oil and sauté for about 3 minutes. Lower heat to a simmer and add the white wine and stir until the wine is absorbed. When absorbed add a 1/2 cup of warm of broth into the quiona and continue to stir and simmer until it is completely absorbed. Each time the pan is almost fully absorbed of the liquid add another 1/2 cup of warm broth. Continue this until the quinoa becomes creamy and the quinoa germ has burst, about 20 minutes. Add the lemon juice midway through.

When the last addition of broth is almost absorbed stir in the parmesan cheese, remove from the heat, cover pan and let sit for 2 minutes. This helps develop the creamy texture. Then add the asparagus, parlsey and stir.