Quinoa and Mushroom Risotto

Ingredients

• 1 cup quinoa
• 1 tablespoon coconut oil
• 1 teaspoon chicken bouillon granules
• 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
• 2 tablespoons soy sauce
• ¼ cup grated Parmesan cheese, or to taste (Optional)

Step 1

Combin the water, quinoa, a tablespoon of coconut oil, and the chicken bouillon granules in a saucepan. Bring it to a boil, then lower the heat to medium-low and let it simmer until you see those little white threads appear on the quinoa, which usually takes about 15 minutes.

Step 2

While the quinoa is cooking, heat up the remaining two tablespoons of coconut oil in a skillet over medium-high heat. Toss in the mushrooms, onion, and red bell pepper, and sauté everything until the veggies soften and start to release their flavor—about 5 to 7 minutes. Don’t forget to season with a pinch of salt.

Step 3

Pour in the red wine and soy sauce. Stir it all together and let it simmer gently on medium-low until the liquid reduces by about half, which should take around 10 minutes.

Step 4

When both components are ready, mix the quinoa and the sautéed veggies in a big bowl. Finish it off by sprinkling some Parmesan cheese on top, and give it a good stir before serving. Enjoy!