Serves 2
Low Histamine
Vegan
1 tbs extra virgin olive oil
¼ white onion sliced
1 clove garlic, crushed, optional
1 cup quinoa
1 carrot, sliced
1 red capsicum, sliced
½ zucchini, diced
1.5 cups vegetable stock
1 tsp thyme
1 tsp turmeric
½ can coconut milk
pinch salt
pinch pepper (optional)
1 tbs pumpkin seeds
fresh herb / s of choice
1. Rinse quinoa and leave to drain.
2. Using a large pan, lightly heat oil and sauté the onion and garlic until softened.
3. Add quinoa, vegies and dried herbs and fry for a few minutes.
4. Add vegetable stock and combine.
5. Bring all to a boil, then reduce to a simmer.
6. Add in the coconut milk and combine.
7. Keep cooking for about 15 minutes. Vegies should be not-crunchy and the quinoa opened.
8. Add a little more stock if the mixture looks dry.
9. Serve in bowls, add fresh herbs and pumpkin seeds and tuck in.
Not as much stirring required as your typical risotto.
Recipe adapted from 'through the fibro fog'
