Quinoa Mushroom 'Risotto'

Quinoa Mushroom 'Risotto'

Take the fuss out of making risotto by replacing the rice, as this recipe does in mixing quinoa with sauteed vegetables.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
338 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Step 4
Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Ingredients

  • 2 cups water
  • salt to taste
  • 2 tablespoons soy sauce
  • 1 teaspoon chicken bouillon granules
  • 1 cup quinoa
  • 2 tablespoons coconut oil
  • 1 tablespoon coconut oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 0.25 cup grated Parmesan cheese, or to taste
  • 0.25 cup red wine
  • 0.5 large yellow onion, thinly sliced
  • 4 cups sliced crimini ('baby bella') mushrooms

Categories

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