A delicious way to consume quinoa, a grain high in protein!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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)
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.
- Omit chicken bouillon and replace with salt to make it a vegetarian dish.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 705 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I think it could use more veggie for this amount of quinoa. Salty even without adding salt, plus using low sodium soy sauce. If I make again, I’d choose a different flavor to soy and red wine. It was nice tho, thx for the ideas.
This was very good. I added spinach and a zucchini to it as well as I needed to use them up. You could definitely spice it up if you like more zing,
I really like quinoa so I thought I’d try this recipe. Made exactly as directed. Tastes ok but is not really creamy like risotto-Not enough cheese. Made it as a side for seafood on New Year’s Eve. Ended up using the leftovers as a casserole base the next day, and that worked out better. I think it would be good as a stuffing for bell peppers with extra cheese.
I have never enjoyed quinoa – but I had a ton of it and found this recipe.
So, I’ve had to do some substitutions because I didn’t have the wine or the bell pepper. I cooked the quinoa (in case I’m not the only confused as together the quinoa should be pre-cooked or not). I took 2 cups of broth and dissolved the bouillon cube in it before putting 2 cups of the cooked quinoa into it.
A quick, easy, tasty, and healthy meal. Plan to serve ‘Chef John’s Meatless Meatballs’ with the leftover quinoa tomorrow. Subbed chicken broth for the water/chicken bouillon, and did not add optional Parmesan cheese. Also added about 1 tablespoon Kikkoman Ponzu Lime Sauce. 1 pound of sliced crimini mushrooms equals about 5-1/4 cups, and all of them were used. Will make this again.
i used chicken broth not the bullion. my son who has been an anti mushroom fella. Dont get me wrong he is a funguy. but anyway. He loved it.
a bit too salty for our taste.. but good!
This is an easy, tasty recipe! The only important note that I feel is missing from the directions is to RINSE THE QUINOA REALLY WELL BEFORE USING! If you don’t, there will be an underlying bitterness that isn’t completely covered by the flavors of the recipe. (As you can tell, I forgot to rinse ??.) Thanks, Claudia!
Delish!! I forgot to put in the salt to taste and realized that it didn’t need it. I will definitely make this one again! Yummm!
I left out the first Tb of coconut oil and used broth instead of bullion. It was excellent!
Very fragrant, beautiful dish. I used Tri color quinoa, broth instead of boullion cubes, and yellow pepper instead of red.
I had all of the ingredients except for the wine so I left that out. I also used a green pepper instead of a red one. My husband doesn’t like quinoa so I made a batch with brown rice for him and another with quinoa for myself. I will make it again but leave out the first tablespoon of coconut oil as it is not necessary and adds a few too many calories.
This was delicious, all the flavor of mushroom risotto in half the time. I omitted the chicken bouillon to keep it vegetarian and didn’t miss it. Will definitely make it again.
Awesome and easy! I didn’t use oil when cooking quinoa and skipped the optional parmesan, it’s tasty enough without it. Didn’t add any salt per another reviewer, it’s easy to add later if wanted. If you’re using parmesan it adds a salty taste. This could be made vegan with Not So Chicken broth cubes and homemade cashew parmesan. Asparagus or pea pods would be a nice addition later in cooking. Edit: After making this a few times I decided to cook the peppers and onions less. The peppers in particular benefit from still having crunch. Read that some like to use coconut oil because it will give a “velvety” texture that you generally will only get from saturated fat (meat). It definitely seems to add something. Worth trying if you’ve been substituting another oil like I was.
This was delicious! I had everything except fresh red pepper, had a jar of fire roasted peppers. This is going in the recipe book.
Delicious, but do NOT salt to taste! Already has plenty with soy and bouillon!
Fabulous! “Risotto” is a stretch, but if you like mushrooms, this recipe rocks. Omitted the peppers, and it was still great. Could easily be a main dish.