Mix the spice mixture ingredients together in a bowl.
Dice chicken and then season with about ⅓ of the spice mixture.
Heat vegetable oil over high heat in a pot or deep pan. When oil is hot (it's hot enough if it crackles when you add water) add the chicken.
Cook the chicken about 5 minutes or until it is browned and cooked through. Remove the chicken to a plate.
Turn down the heat to medium. Add the butter to the pan and melt it. Add the mushrooms, onions, and another ⅓ of the spice mixture.
Cook the vegetables 10-15 minutes or until most of the water is gone, stirring occasionally. This will give them a rich flavor as they soak up the seasoning.
Add the quinoa, the remaining seasoning, and the water. Stir everything together. If there is quinoa sticking to the sides of the pan, scrape it down into the liquid.
Cover and cook on medium low heat for 15 minutes, or until all the water is absorbed.
Uncover and add the half and half. Cook about 10 minutes, stirring occasionally, until the half and half is absorbed.
Stir in the cooked chicken. Remove from heat and garnish with fresh parsley if desired.