Mushroom-Infused Quinoa Risotto

Step 1

Start by combining water, quinoa, a tablespoon of coconut oil, and chicken bouillon granules in a saucepan. Bring it all to a boil, then lower the heat to medium-low and let it simmer until you see little white threads appear on the quinoa—this usually takes about 15 minutes. While the quinoa cooks, melt the remaining two tablespoons of coconut oil in a skillet over medium-high heat. Add the mushrooms, onion, and red bell pepper, sautéing them until they’re nice and soft, about 5 to 7 minutes, then season with a pinch of salt. Pour in the red wine and soy sauce, letting the mixture simmer over medium-low heat until the liquid has reduced by about half, which should take around 10 minutes. Finally, stir the cooked quinoa into the veggies, toss everything together in a big bowl, and sprinkle with Parmesan cheese before serving.