In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

Preheat the oven to 400°F (200°C). On a baking sheet, toss asparagus with 1 tablespoon of olive oil, salt, and pepper. Roast for 15 minutes until tender.

In a skillet over medium heat, add remaining olive oil. Sauté garlic and red bell pepper for 2 minutes, then add mushrooms and thyme. Cook for 5-7 minutes until mushrooms are browned.

In a large mixing bowl, combine cooked quinoa, roasted asparagus, and sautéed mushrooms. Toss gently to combine.

Serve in bowls topped with crumbled feta cheese and chopped parsley.