Serves 2 - 4
Low Histamine
Vegetarian
Vegan with modifications
½ cup quinoa, dry
½ small cucumber, diced
½ red capsicum, diced
large handful parsley, finely chopped
small handull mint, finely chopped
3 tbs extra virgin olive oil
1 tsp apple cider vinegar or white distilled vinegar (optional)*
1 garlic clove finely diced
1 tsp honey (swap to maple syrup for vegan)
pinch salt
pinch black pepper, optional
*if tolerated - consider lemon juice as well
1. Cook the quinoa according to packet instructions, then cool and fluff with a fork.
2. Combine ingredients for dressing.
3. Put everything in a bowl (including the dressing) and stir, making sure everything is coated.
4. Serve.
Great as a side to a protein or with a BBQ or as a tasty lunch.
Recipe adapted from throughthefibrofog.
