Preparation

• Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions and garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute. Add the snow peas and cook, stirring, until bright green, about 1 minute. Season to taste with salt and pepper and remove from the heat.
• Heat the oil in a 3-quart saucepan over medium heat until shimmering hot. Add the quinoa and cook, stirring, until the quinoa dries and begins to “pop” a little, about 2 minutes. Add the wine and cook, stirring, until absorbed, about 30 seconds. Add the broth, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is mostly absorbed, 10 to 15 minutes.
• Stir in the crème fraîche and half of the cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 cup more broth to loosen to a creamy consistency, until the mushrooms are heated through, about 1 minute. Serve topped with the remaining cheese and the parsley.