Boil the quinoa in a pan of water, according to the instructions on the packet (around 15 minutes). The quinoa is cooked when it is soft and the spiral-shaped germ has detached. Drain off any excess water.
Meanwhile, heat the olive oil in a large pan, and add the onion. Cook for a few minutes over a medium heat, and then add the garlic and portobellos. Cook for a further 5 minutes, until the mushrooms are soft.
Add the thyme and chopped tomatoes, and bring to a gentle simmer. Leave to cook until any excess liquid has evaporated - around 15 minutes.
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Add the kale, and cook for a further 5 minutes until it has wilted fully.
When the quinoa is cooked, add the cream, ricotta and parmesan, along with plenty of seasoning. Mix well until the cheese has melted.
Combine the quinoa mixture with the vegetable mixture, and mix well. Transfer to a large casserole dish, and top with the grated cheese. Bake for around 15 minutes, until the cheese is crispy.