Protein Power - Quinoa, mushroom and Gouda bake

This recipe was a happy find as I was not hungry, did not feel like shopping and surprisingly enough had almost all the ingredients. A winning combination. I hope you will enjoy the simple meal. I tried it the second time with red quinoa...not visually as appealing but the taste was the same, so go with what works for you. The original recipe in  annies-eats has yogurt added. I excluded it the first time simply because I never had any yogurt, and much preferred the result to the attempt with yogurt. It becomes quite rich and a little bit saucy. Again, a matter of personal preference.
                                            Mushroom Quinoa Bake
Serves 2 with not much leftover!

1/2 cup rinsed quinoa, uncooked
1 cup vegetable stock
2T olive oil
1 small onion, chopped
1 punnet mushrooms - I like to use a mixed punnet, but as you please
1 clove garlic, crushed
1t chopped chives
A few fresh thyme leaves or a sprinkle of dry leaves
salt and pepper
100g Gouda, grated
1/4 cup greek yogurt (optional)

Cook the quinoa with 3/4 cup of stock for about 15 minutes till soft. Fry the onion in 1T oilfor about 5 minutes, add the sliced mushroom and cook till softened and all the juices have evaporated. Season with salt and pepper, add the garlic, chives and thyme leaves, then add the remaining 1/4 cup of stock to deglaze the pan, allowing most of the liquid to evaporate. Remove from heat and combine with the quinoa, 1T oil and 3/4's of the grated cheese. Spread into a baking dish, sprinkle with the remaining cheese and bake for 12 minutes at 180C