How to Make Quinoa Mushroom 'Risotto' - A Step-by-Step Guide

Quinoa Mushroom 'Risotto' is a delicious and nutritious twist on the classic Italian dish. This recipe replaces traditional Arborio rice with protein-packed quinoa for a wholesome and satisfying meal. The earthy and rich flavors of mushrooms complement the nuttiness of quinoa, creating a comforting and hearty dish that is perfect for a cozy dinner at home.

This recipe offers a healthier alternative to traditional risotto, as quinoa is high in fiber, protein, and essential nutrients. I...

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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)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    338 cal.

    • Total Fat: 15g
    • Saturated Fat: 11g
    • Cholesterol: 5mg
    • Sodium: 705mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 13g
    • Vitamin C: 54mg
    • Calcium: 90mg
    • Iron: 3mg
    • Potassium: 398mg