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!