1 tablespoon extra-virgin olive oil ½ yellow onion, chopped 1 cup (185g) quinoa, well rinsed 2¼ cups vegetable or chicken stock or broth 2 cups rocket, chopped 1 small carrot, peeled and shredded finely ½ cup shiitake mushrooms, finely sliced ¼ cup parmesan cheese, grated ½ teaspoon Celtic sea salt ¼ teaspoon freshly ground pepper   In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, or about 4 minutes. Add the quinoa and garlic and cook for about a minute. Don’t let the garlic brown. Add the stock and...