Add the remaining oil into the skillet and add the garlic over medium heat. When it is slightly golden, add the mushrooms. When they release their moisture, about 3 minutes, season with a pinch of salt and pepper. When they are tender, about 5 minutes, stir in the reserved chard and the thyme and heat through. Stir in the quinoa and divide among 4 bowls or plates. Top with shaved Parmesan.