Preheat your oven to 180º C/350°F (fan-forced).
Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility. Cook the quinoa by placing it into a pot with 1½ cups of water.
Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork.
Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.
Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.
Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.
Place them in a baking tray with the whole clove of garlic and roast for 20 minutes.
For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.