Quinoa and Mushroom Faux Risotto

1. 1

   Combine water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, then reduce heat to medium-low and simmer until white threads appear on the quinoa grains, about 15 minutes.

2. 2

   Heat 2 tablespoons coconut oil in a skillet over medium-high. Saute the mushrooms, onion, and red bell pepper in the hot oil until softened, 5 to 7 minutes; season with salt.

3. 3

   Stir the red wine and soy sauce into the vegetables; bring to a simmer, reduce heat to medium-low, and cook until the liquid reduces, about 10 minutes.

4. 4

   Combine the quinoa and vegetables in a large serving bowl; sprinkle Parmesan cheese on top.

• Calories 340.31 kcal Moderate
• Protein 15.83 g Good Source
• Carbs 51.65 g Moderate
• Total Fat 8.07 g Moderate
• Saturated Fat 4.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 6.79 mg Low Source
• Sodium 815.85 mg High
• Fiber 6.44 g Good Source
• Sugar 11.29 g High
• Added Sugar 4.98 g Moderate
• Calcium 119.08 mg Low Source
• Iron 3.09 mg Moderate
• Potassium 94.52 mg Low Source
• Vitamin A 17.99 mcg_rae Low Source
• Vitamin C 35.15 mg Good Source
• Vitamin D 0.93 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱
• Onions 🧅
• Alcohol 🚫🍷