Add the vegetable broth to a heat-safe bowl and microwave until hot but not yet boiling, about 2 minutes. Cover and set aside.

Heat 1 tablespoon olive oil and chopped shallot in a saucepan over medium-low heat until shallot is softened, about 2 minutes.

Add the quinoa and cook until toasted, stirring frequently, about 2 minutes.

Add the wine, stir, and simmer until wine is reduced, about 2 minutes.

Add enough of the heated vegetable broth to barely cover the quinoa, about 1/2 cup.

Stir, and allow the broth to simmer and reduce.

When most of the broth has cooked away, add another 1/2 cup.

Repeat this process until quinoa is tender and al dente, about 10 minutes.

Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.

Add the asparagus and cook until hot but still crisp, about 2 minutes.

Add the corn and thyme, and season with salt and pepper.

Stir until well combined and cook until corn is heated through, about 2 minutes. Remove from heat and set aside.

When quinoa is cooked, remove saucepan from heat.

Add cooked asparagus mixture, along with 2 tablespoons olive oil and the grated parmesan.

Stir until parmesan is melted and everything is well combined. Season with salt and pepper. Serve.