Roasted Mushroom Quinoa Risotto

A creamy vegan risotto accompanied by deliciously seasonal veggies and antioxidant rich roasted mushrooms.

2 cups baby bella or shiitake mushrooms, stems removed and reserved
1 tsp onion powder
1 tsp salt + a few pinches extra
1 1/2 cups cooked quinoa (3/4 cup dry + 1 1/2 cups water)
1 1/2 tbsp coconut oil, divided
4 green onions
2 tbsp sherry
1 1/2 tsp tamari
3 large kale leaves
1 bunch baby beets, green tops removed and reserved

View the full recipe at From the Ground Up Wellness →