- 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
- 1/2 large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- salt to taste
- 1/4 cup red wine
- 2 tablespoons soy sauce
- 1/4 cup grated Parmesan cheese, or to taste (optional)
- 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.
04/08/2018
recipepes.com
Quinoa Mushroom 'Risotto', recipe
PT15M
PT1H
5
455 calories
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