Quinoa Mushroom 'Risotto' Recipe

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.