Quinoa Mushroom 'Risotto'

Name: Quinoa Mushroom 'Risotto' recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Global
Ingredients: 2 cups water; 1 cup quinoa; 1 tablespoon coconut oil; 1 teaspoon chicken bouillon granules; 2 tablespoons coconut oil; 4 cups sliced crimini ('baby bella') mushrooms; ½ large yellow onion, thinly sliced; 1 large red bell pepper, seeded and thinly sliced; salt to taste; ¼ cup red wine; 2 tablespoons soy sauce; ¼ cup grated Parmesan cheese, or to taste

by Lynn Holt 1 year ago

4.6 (10)

30 minutes

337.9 kcal

35.9 g carbs

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Description

Delicious way to enjoy healthy, protein-packed quinoa!

Ingredients

2 cups water
1 cup quinoa
1 tablespoon coconut oil
1 teaspoon chicken bouillon granules
2 tablespoons coconut oil
4 cups sliced crimini ('baby bella') mushrooms
½ large yellow onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
salt to taste
¼ cup red wine
2 tablespoons soy sauce
¼ cup grated Parmesan cheese, or to taste

Directions

1. 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.
2. 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.
3. 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.
4. Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Nutrition Facts

serving: 4 servings

calories: 337.9 kcal

carbohydrates: 35.9 g

protein: 13.4 g

saturated fat: 10.6 g

cholesterol: 4.5 mg

sodium: 704.8 mg

fiber: 6.3 g

sugar: 2.8 g