Ingredients
4
4 servings
- •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)
Instructions
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 338
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 6g
- Protein: 13g
- Sugar: 3g
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