Quinoa Mushroom ‘Risotto’

Prep Time:
20 mins

Cook Time:
30 mins

Total Time:
50 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.

Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.

Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.

Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Cook's Note:

Omit chicken bouillon and replace with salt to make it a vegetarian dish.

Nutrition Facts (per serving)