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2 tablespoons olive oil
1 shallot, diced
24 button mushrooms, stems removed & finely chopped and caps set aside
3 cloves garlic, minced
1 teaspoon fresh rosemary
3/4 cup roasted red peppers (about 2 peppers), diced
1/2 cup baby spinach, shredded
1/2 cup cooked quinoa
1 tablespoon white wine vinegar
1/4 cup vegan Parmesan cheese, plus additional for topping
Salt
Fresh ground pepper
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1st Keep
 laerkin
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