
Quinoa Mushroom 'Risotto'
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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
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