Quinoa Risotto with Mushrooms

Ingredients 0/10

Step 1

Combin water, quinoa, a tablespoon of coconut oil, and the chicken bouillon granules in a saucepan. Bring it all to a boil, then lower the heat to medium-low and let it simmer for about 15 minutes, or until you see those little white threads popping out of the quinoa.

Step 2

While the quinoa is cooking, heat 2 tablespoons of coconut oil in a skillet over medium-high heat. Toss in the mushrooms, onion, and red bell pepper, cooking them until they’re nice and soft—this should take around 5 to 7 minutes. Sprinkle in some salt to taste.

Step 3

Pour in the red wine and soy sauce, stirring everything together. Let the mixture come to a gentle simmer, then turn the heat down to medium-low and cook until the liquid has mostly evaporated, about 10 minutes.

Step 4

Once both the quinoa and veggies are ready, combine them in a large bowl. Finish it off with a generous sprinkle of Parmesan cheese on top, and you’re all set to enjoy!