Heat Vegetable Broth (1 cup) to a simmer in a small pot. Stir in Quinoa (1/2 cup), reduce heat to a steady simmer, cover and cook for about 18 minutes. Remove from heat and allow to rest for 5 minutes.
In a small bowl whisk together Lemon Juice (2 tablespoon), 1 tablespoon of Olive Oil (1 tablespoon), Dijon Mustard (2 teaspoon), 1/2 tablespoon of Fresh Thyme (1/2 tablespoon), Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Set aside.
In a medium skillet, heat remaining Olive Oil (1 tablespoon). Once hot, add Mushroom (10 ounce) and cook on medium-high for 3-4 minutes until starting to turn golden.
Add Garlic (3 clove), Shallot (1), Fresh Thyme (1/2 tablespoon). Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with Salt and Pepper (to taste).
Add Arugula (2 cup) and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing.
Divide into 2 bowls and top with Parmesan Cheese (to taste) and Pine Nuts (1/4 cup).