Ingredients

The following ingredients have 4 Servings
  • 3.5 oz dried porcini mushrooms
  • 2 cups boiling water
  • 1 cup white quinoa (uncooked)
  • 1 tablespoon olive oil
  • 1 shallot (diced)
  • 3 garlic cloves (minced)
  • 2 cups chopped mushrooms (any variety)
  • 1 teaspoon miso paste
  • 1 cup spinach
  • 1/2 cup vegetable broth (+ more if needed)
  • 1 tablespoon nutritional yeast
  • Salt + pepper to taste
  • Red pepper flakes (optional for added heat)

Instruction

  • Soak the porcini mushrooms in the boiling water for 20 minutes. Remove the mushrooms and strain the water into a small saucepan. Add the quinoa, bring it to a boil and reduce to simmer until all the water has been absorbed, about 15 minutes.
  • Meanwhile, heat a little olive oil in a pan over medium heat and add the garlic, shallots and saute until fragrant, 2 – 3 minutes. Add the mushrooms and saute until tender, another 5 minutes or so. Stir in miso paste and cracked pepper, until the miso has dissolved.
  • When the quinoa is done cooking, add it to the saute pan. Toss to combine the ingredients. Add the spinach and cook until it begins to wilt, 1 – 2 minutes. Add 1/2 cup of vegetable broth and nutritional yeast, and stir until you get a creamy texture. Add more vegetable broth as needed.
  • Remove from the heat, taste and add additional salt, pepper or pepper flakes if desired. Transfer to a serving dish and enjoy immediately. This is also delicious topped with some fresh herbs (I used chives), a touch more nutritional yeast or parmesan cheese. Enjoy!