Melt butter in a saucepan over medium heat.
Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes.
Stir in broth, and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes, or until tender.
In a bowl, toss together with garlic, parsley, thyme, salt, and onion.
Sprinkle with lemon juice, if desired, and serve.
Optional: Sprinkle with grated parmesan or asiago cheese.
Use chopped fresh basil too if desired.