Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 10-12 minutes or until tender and browned, stirring occasionally. Drizzle with 2-3 Tablespoons maple syrup, sprinkle with basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook another 3-4 minutes. Turn off heat and let sit there.
Heat remaining 1 tablespoon oil in a large pot over medium-low heat. Add onion to pot; cook 20 minutes or until tender and richly golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
Cook quinoa according to package directions. Add quinoa to kale mixture. Stir in parsnips, 1/2 cup vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup vegetable broth if needed to moisten.