Soak the dried mushrooms in boiling water for 30 minutes. Scoop out mushrooms and slice thinly, reserving the mushroom soaking liquid - about 1.5 cups, if you’re left with less, add a bit of water to bring the mushroom broth to 1.5 cups.
In a medium pot, heat 1 tablespoon of olive oil over medium heat, add onions, cook and stir until onions have softened, about 7 minutes. Add garlic and quinoa, cook and stir for 1 minute to toast quinoa. Add mushroom soaking lid, bring to a boil, cover, reduce heat to medium-low and simmer until water is absorbed, about 12 to 15 minutes.
While the quinoa cooks, heat 1 tablespoon of olive oil in a large frying pan. Add both sliced mushrooms (soaked and fresh), cook for 5 minutes undisturbed to allow mushrooms to caramelize on one side; stir and cook for 5 more minutes until well browned. Season with a pinch of salt and deglaze the pan with white wine.
To pot of cooked quinoa add browned mushrooms, roasted cashews, sliced green onions. Season well with salt and pepper.