Heat 2 tablespoons extra virgin olive oil in a large saucepan over medium heat.

Add 1 cup chopped white mushrooms and sauté about 3 minutes, stirring occasionally, until they begin to soften.

Add 1/2 cup diced onion, 2 minced garlic cloves, and 1 diced celery stalk; continue cooking, stirring occasionally, until the onion and celery are tender, about 4 minutes.

Add 1 cup pre-rinsed quinoa, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon black pepper, and salt to taste; stir to combine.

Pour in 2 cups low-sodium vegetable stock, stir, bring to a simmer, then reduce heat to low. Cover and cook 15 minutes or until the liquid is absorbed.

Remove from heat, fluff the quinoa with a fork, taste and adjust salt if needed, then serve.