Go Back
+ servings
Mushroom Kale Quinoa Risotto on a plate.
Print Recipe
No ratings yet

Mushroom Kale Quinoa Risotto

Make risotto healthy and easy with this creamy quinoa risotto. Loaded with protein and veggies this "risotto" is dairy-free, vegan, gluten-free and utterly delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 5


  • 1 cup dry quinoa
  • 1-2 cups vegetable broth
  • 1-2 Tablespoons nutritional yeast
  • 1 cup Imagine Creamy Portobello Mushroom Soup divided
  • ½ Tablespoon coconut oil
  • cup onion chopped
  • ½ cup mushrooms chopped
  • 2 cloves garlic minced
  • 1 cup kale sliced thin
  • 1 Tablespoon lemon juice
  • 2 Tablespoons parsley plus more for topping
  • chives for topping
  • sea salt and pepper to taste


  • Cooking quinoa according to package directions with vegetable broth or water. I used 1 cup vegetable broth and 1 cup water.
  • While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper. Add in garlic and kale and cook until kale is wilted. Remove from burner until quinoa is finished cooking.
  • Once quinoa is done, place the skillet with your kale back on the burner and add the cooked quinoa, ½ cup creamy portobello soup, lemon juice, nutritional yeast and parsley into the skillet. Stir until well-combined. Once liquid has been absorbed add in the remaining ½ cup creamy portobello soup and cook until mixture is thick and creamy. Season with salt and pepper to taste. Serve warm with parsley and chives as a garnish.


Serving: 1/5 of recipe | Calories: 174kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Fiber: 3g | Sugar: 1g