Low Histamine Quinoa and Vegetable Medley

A fresh and nutritious dish perfect for those seeking a low-histamine meal option. This Quinoa and Vegetable Medley is designed to support digestive health and immunity while offering a vibrant burst of flavors and colors. Packed with fiber-rich quinoa and a variety of colorful vegetables like carrots, zucchini, and bell peppers, this recipe is both satisfying and easy to prepare. With healthy fats from olive oil and the added freshness of basil, it creates a delightful combination that will nourish your body and entice your taste buds. Quick to whip up in under 30 minutes, this dish is ideal for busy days, and it's easily customizable—feel free to add additional herbs or low-histamine vegetables to suit your preferences. Enjoy the simplicity and wellness of this delicious meal as a staple in your healthy eating journey.

Overview

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Yield

4 servings

Serving Size

1 cup (350 grams)

Quinoa

Rinsed and drained

Recommended Brand: Bob's Red Mill

1 cup

Carrot

Diced

1 cup

Zucchini

Diced

1 cup

Bell Pepper

Diced (any color)

1/2 cup

Olive Oil

Extra virgin

2 tablespoons

Garlic

Minced

2 cloves

Fresh Basil

Chopped

1/4 cup

Vegetable Broth

Low-sodium, preferably homemade

2 cups

Steps

 
0 of 5

Nutrition Facts

Calories per Serving

250

Total Fat

8g

Saturated Fat

1g

Trans Fat

0g

Monounsaturated Fat

6g

Polyunsaturated Fat

2g

Cholesterol

0mg

Sodium

300mg

Total Carbohydrates

40g

Dietary Fiber

6g

Soluble Fiber

2g

Insoluble Fiber

4g

Total Sugars

3g

Added Sugars

0g

Sugar Alcohols

0g

Protein

8g

Calcium

40mg

Iron

2mg

Potassium

550mg

Vitamin A

600mcg

Vitamin C

15mg

Phosphorus

150mg

This recipe was crafted to avoid the following ingredients:
Histamine
Nuts
Dairy
Gluten