Purée the heart of palm with 1/3 cup milk in a food processor; set aside.
Preheat pan to medium-high heat and add 2 tsp olive oil. Once hot, add mushrooms, garlic and thyme; cook until the mushrooms are lightly browned and softened, about 10 minutes. Season with salt and pepper, remove from heat and set aside.
In a small saucepan, warm stock over low heat until simmering. Preheat additional 2 tsp olive oil in a medium saucepan over medium heat. Add in quinoa and stir until coated.
Add white wine and simmer until evaporated. Then, stir in the porcini mushroom powder and ½ cup of the stock and stir until evaporated. Continue adding in stock, ½ cup at a time, until quinoa is fully cooked but still feels a bit more “loose” than usual. You may or may not use up all of the heated stock.
Reduce heat to low and fold in puréed heart of palm, Parmesan cheese, ricotta cheese, prepared mushrooms, milk and peas; season with salt and pepper.
Garnish with Italian parsley and additional grated cheese, if desired.
Recipe Notes
Per serving: 277 calories, 15 g protein, 9 g fat (3 g saturated fat), 30 g carbohydrates, 6 g fibre, 12 mg cholesterol, 619 mg sodium