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
pinch salt - add more to taste
pinch black pepper (optional)
Fresh tolerated herbs such as parsley, coriander or basil (
1. Saute onion and garlic in a large pot with some olive oil, 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. Cook for another 15 minutes or so, stirring at frequent intervals.
6. Serve and season with salt and black pepper and sprinkle with fresh herbs.
A light lunch or dinner.
Recipe adapted from throughthefibrofog.
