Quinoa Mushroom 'Risotto'

Quinoa Mushroom 'Risotto'

by Lynn Holt 1 year ago
4.6 (10)
30 minutes
337.9 kcal
35.9 g carbs
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. 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. 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. 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. 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