Serves 2 - 4
Low Histamine
Vegan
1 tsp olive oil
½ white onion, diced
1 garlic clove
2 medium sweet potatoes peeled, diced
2 carrots, diced
1 zucchini, diced
1 cup quinoa, rinsed
1 can coconut milk
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried rosemary
1 teaspoon apple cider vinegar
pinch salt add more to taste
pinch black pepper, optional
small handful fresh parsley
1. Saute onion and garlic in a large pot wih some olive oil, along with the herbs, until soft.
2. Add the vegetables, stir well and cook for 3 minutes.
3. Stir through quinoa that has been rinsed with water.
4. After a few minutes, add in the coconut milk and bring to the boil, then reduce to a light simmer. You may need to add in a little extra water.
5. Add in vinegar, cook for another 15 minutes or so, stirring at frequent intervals.
6. Serve and season with salt and black pepper and sprinkle with fresh parsley.
A light lunch or dinner.
Recipe adapted from throughthefibrofog.
