Quinoa Mushroom ‘Risotto’

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
• 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)

Directions

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.