Simmer the fava cut with 2 cups water in a small saucepan until just tender, 25 to 30 minutes adding some salt towards the end. Drain and set aside.
Rinse quinoa well and drain. Add to a pot and cover with about double the amount in water (or vegetable stock for a lovely rich flavor). Bring to the boil, reduce to a simmer, cook till soft. When done, turn off the heat and leave the lid on to keep warm.
In a saucepan, sauté the mushrooms with a drizzle of oil, the chopped garlic, the thyme and salt, fresh pepper, until a bit of color develops.
Mix everything together, adding the lemon juice and lemon zest, more olive oil and salt to your liking.
You can add the chopped parsley on top of plates if you like.