1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Stuff the mushroom caps with the quinoa mixture, and drizzle with olive oil. Bake for one hour. When ready to serve, sprinkle the rest of the parsley on top.
3. Combine cooked quinoa with half the parsley and the balsamic vinegar, soy sauce, salt, and honey.