Heat olive oil in a saucepan over medium heat. Add garlic and shallots until caramelized. Add thyme and cook until fragrant.
Add quinoa and sun-dried tomatoes. Stir until incorporated. Add vegetable broth and water, bring to boil. Then, cover and reduce to simmer for 20-30 minutes until liquid is absorbed and quinoa is fluffy.
While quinoa is cooking, heat walnuts over low heat for 5 minutes. Set aside
Remove lid and stir in spinach and chickpeas. Cover with a lid and let sit for spinach to wilt. Serve with sliced kalamata olives, walnuts, feta, and parmesan cheese.