Quinoa Mushroom Risotto

Delicious way to enjoy healthy, protein-packed quinoa!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Per Serving: 338 calories; protein 13.4g; carbohydrates 35.9g; fat 14.7g; cholesterol 4.5mg; sodium 704.8mg.

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One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .