Quinoa Mushroom 'Risotto' recipe
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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
Nutrition Info
- 337.9 caloriescarbohydrate: 35.9 gcholesterol: 4.5 mgfat: 14.7 gfiber: 6.3 gprotein: 13.4 gsaturatedFat: 10.6 gservingSize: -sodium: 704.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Mushroom 'Risotto'
Directions
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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.