Vegan Mushroom And Red Wine Quinoa Risotto Recipes

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VEGAN MUSHROOM AND RED WINE QUINOA RISOTTO



Vegan Mushroom and Red Wine Quinoa Risotto image

Using quinoa for risotto makes the dish protein-based, while retaining the nutty flavor that usually comes from the added nuts.

Provided by Samantha Lowe

Categories     Food

Time 45m

Number Of Ingredients 12

1 large onion, finely chopped
3 garlic cloves, minced
2 tbsp grapeseed oil
1 cup red wine
2 cups vegetable stock
1 cup quinoa, lightly toasted in the oven
2 tbsp balsamic vinegar
1 cup mushrooms, chopped
2 tbsp fresh thyme
2 tsp dry parsley
2 tsp coarse ground black pepper
Salt, to taste

Steps:

  • Caramelize the onion and garlic, in the grapeseed oil on the stove at medium-high heat, until lightly browned and translucent - between 3 to 5 minutes.
  • Deglaze the pan with red wine, scraping up all browned bits with a spatula. Add the rest of the ingredients and simmer for 25 to 30 minutes, stirring occasionally, until the quinoa grains are translucent throughout.
  • Remove from heat, fluff the mixture and let it sit, covered for 10 minutes. Serve with free range meat

Nutrition Facts : Calories 212 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 489 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

QUINOA MUSHROOM 'RISOTTO'



Quinoa Mushroom 'Risotto' image

Delicious way to enjoy healthy, protein-packed quinoa!

Provided by Claudia

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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 Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g

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