Yummy Quinoa and Veggies

I pulled this together using random bits of things... definitely need to make it to the store, work has just been too crazy.

1 c of canned kidney beans, rinsed
8 oz of mini portobellos or really any mushroom of your choosing
1 handful of cherry tomatoes, sliced in half
2 c frozen spinach
1 decent size sprig of fresh rosemary
2 or 3 decent size stalks of fresh thyme
1 medium size white or yellow onion
1 tsp of Better than Bouillon, vegetarian beef flavor
2 TBS dried chives
4 TBS extra virgin olive oil
2 c water

In a small saucepan, combine the quinoa, water and bouillon. Add in 1 TBS of the chives. Cook covered on medium heat until the quinoa is done (quinoa will shed these little ring-looking things when it is cooked). Remove from heat and let stand.
Add the olive oil to a skillet on medium heat. Slice up the mushrooms and onion and add to the oil. Grasp the stalks of thyme between your thumb and index finger of one hand, and strip the leaves off by sliding the thumb and index fingert of the other hand gently along. Do the same with the rosemary and add to the skillet. Cook until the onions are translucent and the mushrooms are reduced in size and have a fairly meaty texture. Add the cherry tomoatoes, spinach and kidney beans. Cook until everything is heated through. Serve with the quinoa.