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
- ½ large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- salt to taste
- ¼ cup red wine
- 2 tablespoons soy sauce
- ¼ cup grated Parmesan cheese, or to taste (Optional)
What Makes This Recipe Special
Cooking Secrets
- Stir frequently to release the quinoa’s starch and create a creamy texture.
- Use warm broth while cooking to help the quinoa cook evenly and absorb flavors.
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!
