Quinoa Mushroom 'Risotto'

Quinoa Mushroom 'Risotto'
  • 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)


  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.

04/08/2018
Quinoa Mushroom 'Risotto', recipe PT15M PT1H 5 455 calories

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