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 calories
carbohydrate: 35.9 g
cholesterol: 4.5 mg
fat: 14.7 g
fiber: 6.3 g
protein: 13.4 g
saturatedFat: 10.6 g
servingSize: -
sodium: 704.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Delicious way to enjoy healthy, protein-packed quinoa!

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