MELT butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.
ADD chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and
cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.