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Quinoa Mushroom 'Risotto'
Quinoa Mushroom 'Risotto'
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Simplify risotto by swapping rice for quinoa in a flavorful veggie mix.
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
  • 0.5 large yellow onion, thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • salt to taste
  • 0.25 cup red wine
  • 2 tablespoons soy sauce
  • 0.25 cup grated Parmesan cheese, or to taste
Instructions:
  • In a saucepan, combine water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules. Bring to a boil, then simmer over medium-low heat until white threads appear on the quinoa grains, approximately 15 minutes.
  • Heat 2 tablespoons of coconut oil in a skillet over medium-high heat until melted. Saute mushrooms, onion, and red bell pepper in the hot oil until softened, for about 5 to 7 minutes. Season with salt.
  • Incorporate the richness of red wine and the savory notes of soy sauce into the vegetable mixture. Let it simmer gently over medium-low heat until the liquid has reduced, which should take about 10 minutes.
  • Combine the quinoa and vegetables in a large serving bowl, then sprinkle with Parmesan cheese on top for added flavor.

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