Delicious way to enjoy healthy, protein-packed quinoa!

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Omit chicken bouillon and replace with salt to make it a vegetarian dish.

Nutrition Facts

338 calories; protein 13.4g 27% DV; carbohydrates 35.9g 12% DV; fat 14.7g 23% DV; cholesterol 4.5mg 2% DV; sodium 704.8mg 28% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2017
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. Read More
(5)

Most helpful critical review

Rating: 2 stars
01/04/2020
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. Read More
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/28/2017
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. Read More
(5)
Rating: 5 stars
06/05/2015
Delicious but do NOT salt to taste! Already has plenty with soy and bouillon! Read More
(2)
Rating: 5 stars
05/29/2016
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! Read More
(1)
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Rating: 5 stars
08/26/2017
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. Read More
(1)
Rating: 5 stars
10/12/2016
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! Read More
(1)
Rating: 5 stars
02/08/2016
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. Read More
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Rating: 5 stars
10/04/2018
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. Read More
Rating: 5 stars
04/25/2019
I have never enjoyed quinoa - but I had a ton of it and found this recipe. Read More
Rating: 4 stars
02/08/2017
a bit too salty for our taste.. but good! Read More
Rating: 2 stars
01/04/2020
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. Read More