Combine the quinoa, broth, and a pinch of salt in a small saucepan over medium- high heat. Bring to a boil, cover, and reduce the heat to low. Cook for 10 minutes. Remove from the heat and place a clean kitchen towel between the lid and pot. This helps to absorb condensation and saves you from soggy quinoa. Set the pan aside while you prepare the mushrooms.
Heat a medium skillet over medium-high heat. Swirl in a bit of oil to coat the bottom of the pan. Add the mushrooms and season with salt and pepper. Sauté until golden and tender, 3 to 5 minutes.
Fluff the quinoa with a fork and transfer to a medium bowl. Add the mushrooms, parsley, lemon zest and juice, and 2 tablespoons olive oil. Mix well, season with salt and pepper, and stir in the feta cheese. The salad may be served warm, at room temperature, or cold.
MAKE IT FANCY
Try topping this dish with a drizzle of truffle oil to take it up a fancy notch.