This dish has the flavors of red wine, garlic and it has a cheat. . . . . dry onion soup mix. We keep it in our kitchen pantry to use every now and then.
I didn't have any broth in the house (which is usually a kitchen pantry staple here!!!) and figured I would have put onion in anyway, so why not cheat a little bit. I'm sure the dry soup packets have some ingredients that I would like to take off my list, but HEY (!!!) it's Summertime and sometimes you have to cheat.
I used red quinoa, Brussels sprouts, cauliflower and mushrooms.
So, it's still really, really healthy for you. The recipe itself is pretty easy. I used a food processor to rice my cauliflower and chop my mushrooms and Brussels Sprouts. My food processor is one of my favorite small kitchen appliances. I processed all of the vegetables individually. Don't make the mistake I made and use the food processor setting for the cauliflower~~you only need to use the "chop" setting. And only put 3 or 4 florets at a time. Don't try to dump it all in there at once. And ironically, do NOT use the chop setting to chop the brussels sprouts. Use the "food processor" setting. The mushrooms are pretty soft, so a quick run through the "chop" setting was all I needed.
Bring water, wine and dry onion soup mix to a boil.
Rice cauliflower with the "chop" setting on a Food Processor for about 10 seconds.
Chop Brussels Sprouts in Food Processor on the Food Processor setting for about 10 seconds.
Chop mushrooms in food processor with the "chop" setting for 5 - 10 seconds.
Add quinoa, riced cauliflower, chopped Brussels Sprouts and chopped mushrooms to water/wine/soup mix, once it begins to boil.
Turn to low, cover with lid and simmer for 20 minutes.
After 20 minutes, turn burner off and let sit for 5 minutes.
Add garlic, black pepper and parmesan and fluff quinoa mixture with fork to mix.
If you wish to put an egg on top. . . . . I highly recommend it, cook egg how you wish. I like mine a little runny. I crack the runny yolk and mix it into my quinoa. Yummo!