glutenfrei
Quinoa bowl with cauliflower hummus
This low-histamine quinoa bowl with sweet potato and broccoli is a nutrient-rich meal made with fresh ingredients. It's perfect for meal prep for a delicious lunch or dinner.
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
30 minutes
Ingredients for 2 servings
For the bowl
- 150 g quinoa
- 1 sweet potato
- ½ head of broccoli
- 2-3 leaves of red cabbage
- 2 spring onions (1)
- ½ bunch fresh parsley
- I didn't use frying olive oil.
- olive oil
- Organic herb salt
For the side dish
- Cauliflower hummus
- 2 tbsp sesame seeds (1) for garnish
preparation
- Prepare the quinoa according to the package instructions. Tip: Rinse it with boiling water beforehand.
- This makes the quinoa lose its bitter taste.
- While the quinoa is cooking, chop the vegetables.
- Cut the sweet potato and red cabbage into cubes.
- Separate the broccoli into small florets.
- Cook everything in a pot of boiling water until al dente.
- Mix the cooked quinoa with the vegetables, olive oil, organic herb salt , parsley and spring onion (1).
- Serve the quinoa bowl together with the cauliflower hummus and sesame seeds.
Our HistaFood tip
You can also use zucchini, bell peppers, white cabbage, or carrots as low-histamine vegetables. Our organic vegetable spread with carrot and beetroot is also suitable as a dip.
Our recommendations
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.