Ingredients
- 2 cups water
- 1 tablespoon coconut oil
- 1 teaspoon chicken bouillon granules
- 4 cups sliced crimini ('baby bella') mushrooms
- ½ large yellow onion, thinly sliced
- salt to taste
- ¼ cup red wine
- 2 tablespoons soy sauce
- ¼ cup grated Parmesan cheese, or to taste (Optional)
Why This Dish Is So Special
Cooking Advice
- Stir gently and often to help release the quinoa’s starch, creating a creamy consistency.
- Use warm broth when adding to the quinoa to keep the cooking process steady and even.
Step 1
Combin water, quinoa, a tablespoon of coconut oil, and 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 little white threads on the quinoa, which should take about 15 minutes.
Step 2
While that’s cooking, heat 2 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 are nice and soft, around 5 to 7 minutes. Don’t forget to season with a pinch of salt.
Step 3
Pour in the red wine and soy sauce, stirring it into the veggies. Let it simmer gently on medium-low until the liquid has mostly evaporated, which will take about 10 minutes.
Step 4
Once both the quinoa and the vegetable mixture are ready, combine them in a big bowl. Finish it off by sprinkling some Parmesan cheese on top, and you’re good to go!
