Kale Quinoa Mushroom Risotto

Gluten-free and vegan risotto with quinoa, kale, dried maitake mushrooms, and nutritional yeast. Perfect for a cozy plant-based meal or side.

I’ve been getting back into running, lately. 

I settled into a running routine at my new place that I love. 

I’m usually a there and back kind of a runner, pushing myself to a predetermined halfway point that makes the way back feel both easier and inevitable.

You’ve got to get home somehow; why not do it quickly and fiercely?

Last weekend I hit 8 miles, which I haven’t accomplished since my solo half-marathon last winter. 

There’s something about watching the mileage on my Apple Watch go up in tiny increments that makes me feel unstoppable. 

Feet forced forward, arms pumping, lungs bursting, I feel acutely alive. 

And when I get back from a run, you can guarantee that I’ll be hungry all day long. 

Lately, I’m all about warm cozy meals that warm you from the inside out, whether it’s back from a cold run or a cozy day on the couch.. 

Like this new risotto recipe I’m sharing with you today that’s perfect for fall and winter dinners. 

This Kale Quinoa Mushroom Risotto is made on the stovetop with cooked quinoa, dried mushrooms, and leafy greens. 

What You Need to Make Kale Quinoa Mushroom Risotto

Here’s what you need to make Kale Quinoa Mushroom Risotto:

• quinoa
• low sodium vegetable broth
• avocado oil
• yellow onion
• garlic cloves
• Eden Foods Maitake Mushrooms
• coconut aminos or Tamari lite
• nutritional yeast
• lemon
• kale
• black pepper and sea salt
• thyme

That’s it!

Eden Foods Dried Mushrooms

This was my first time working with dried mushrooms in a recipe!

M is a *huge* mushroom lover, so I was excited to experiment with dried mushrooms in our dishes. 

Dried mushrooms have a long shelf life with the same great flavor as your store-bought ‘shrooms. 

These organic, USA-grown mushrooms have a rich umami flavor.

They come to life in warm water and after soaking are ready for tossing into soups, sitr-frys, sauces, stews, and grains. 

These mushrooms are a great source of Vitamin D and B3, among other nutrients. 

To prepare your mushrooms, add the Eden Foods Maitake Mushrooms to a large bowl and cover them with about ~2 cups of lukewarm filtered water and allow them to soak for 10 minutes.

Drain, and reserve the remaining water.

You’ll need the reserved mushroom water to flavor the recipe later on.

Prepare the Quinoa

While the mushrooms are soaking, let’s prepare the quinoa!

For this recipe, we cook quinoa in vegetable broth instead of water to infuse the quinoa grains with even more savory flavor. 

Add the quinoa and the vegetable broth to a large saucepan.

Bring the quinoa to a boil, then reduce the heat, cover with a lid, and let the quinoa simmer for ~15 minutes, until most of the liquid is absorbed and the quinoa is tender. 

Remove the quinoa from the heat and set it aside. 

Make the Add-Ins

Now that you’ve cooked the quinoa, let’s focus on the add-ins. 

Heat the avocado oil in a large skillet over medium heat.

Once it’s warm, add in the diced onion and heat it until it’s translucent and fragrant. 

Add in the drained mushrooms and minced garlic and heat everything for another 3-5 minutes, until the mushrooms are lightly browned and tender. 

Season the pan with coconut aminos or Tamari Lite, nutritional yeast, and fresh squeezed lemon.

The nutritional yeast gives a wonderfully warm and savory “cheesy” flavor to this dish!

Try to resist the urge to eat everything straight from the pan. 

Add the Quinoa

Now let’s put the quinoa back into our quinoa risotto, OK?

Add the cooked quinoa back into the large skillet along with ½ – 1 cup of the reserved mushroom water and stir everything to combine.

Add a little more mushroom water in 1/4 cup increments if the risotto is too thick.

You want the mixture to be creamy but not soupy, with a little more moisture than your average cooked quinoa grains.

Cover the risotto and keep cooking until the mushroom water is fully absorbed and the dish is nice and hot.  

It should smell amazing! 

Season the Risotto

Uncover the risotto and season it with black pepper and a little bit of sea salt, if you want to. 

I found that mine was already salty enough for my liking from the addition of Tamari Lite. 

Add in the kale, roughly stir, and allow it to just wilt by covering the pan with a lid for 1-2 minutes. 

Fluff everything with a fork and serve your risotto warm with fresh thyme.

Some other ideas for serving are: vegan parmesan, parsley, and/or fresh squeezed lemon. 

How to Serve Kale Quinoa Mushroom Risotto

Enjoy this Kale Quinoa Mushroom Risotto anytime you’re craving a cozy vegan and gluten-free dish with lots of flavor. 

It’s vegan, gluten-free, and packed with leafy greens and umami goodness. 

You can serve this risotto as a full meal on its own or as a hearty side-dish.

For even more plant-based protein, try adding in tofu, tempeh, or chickpeas to the mix. 

It would be perfect to make and serve for a date night in, family dinner, or as an addition to your holiday spread!

Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated before serving.

Cheers!

More Vegan Risottos

• Roasted Butternut Squash Quinoa Risotto

• Creamy Cauliflower Rice Risotto

I Want to Hear From You

If you make this Kale Quinoa Mushroom Risotto recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!