Quinoa Mushroom 'Risotto'

01Method

1. 1

   Combine water, quinoa, 1 tablespoon of coconut oil, and chicken bouillon granules in a saucepan. Bring to a boil, then lower the heat to medium-low and simmer until the characteristic white threads appear on the quinoa grains, approximately 15 minutes.

2. 2

   In a skillet over medium-high heat, melt the remaining coconut oil. Add the mushrooms, onion, and red bell pepper and sauté until tender, 5 to 7 minutes. Season with salt.

3. 3

   Pour in the red wine and soy sauce, stir to combine, and bring to a gentle simmer. Lower the heat to medium-low and cook until most of the liquid has reduced, about 10 minutes.

4. 4

   Transfer the cooked quinoa and the vegetable mixture to a large serving bowl, toss together, and finish with Parmesan cheese on top.