Heat canola oil in a sauté pan over medium-high heat. Add onion and cook for 2 minutes. Add mushrooms and cook another 3 minutes.
Stir in garlic, thyme, zest of lemon, salt and pepper. Reduce heat to medium and stir in cooked barley, figs and juice of ½ lemon.
Add spinach and stir just to wilt.
Stir in cheese and pine nuts. Garnish with sliced green onion.