Vegan Quinoa Stew

This vegan and protein-rich quinoa stew tastes great any time of year! You can enjoy this stew warm or cold – and it's also perfect for meal prep.

This recipe is  

• Suitable for a low-histamine diet
• gluten-free 
• lactose-free
• vegan 

Preparation time  

30 minutes 

Ingredients for 2-3 people 

• 2 tbsp olive oil for cooking 
• 1 onion (1) 
• 3 carrots 
• 1 zucchini 
• 1 clove of garlic (1) 
• ½ tsp paprika powder 
• ½ tsp thyme 
• 1 bay leaf 
• 2 tbsp HistaFood Organic Vegetable Broth  
• 100g quinoa 
• 1 jar of HistaFood organic vegetable sauce  
• 2 tbsp acerola juice 
• Salt 

preparation 

• Peel and clean the onion and garlic, then dice them finely. 

• Wash, trim, quarter, and thinly slice the carrots and zucchini. 
• Heat 2 tablespoons of olive oil in a pot. 
• Briefly sauté onion, garlic, carrots, zucchini, paprika powder and thyme in it. 
• Extinguish with approximately 1 liter of water. 
• Add bay leaf, HistaFood organic vegetable broth , quinoa, HistaFood organic vegetable sauce , acerola juice and salt. 
• Bring the mixture to a boil, then reduce the heat to medium. 
• Simmer for about 20 minutes and add more water if desired. 
• Remove the bay leaf and serve. 

Our HistaFood tip 

You can use low-histamine vegetables of your choice for this stew.
If you would like it to be creamier, you can also add some coconut milk (1) or gluten-free oat cream (1).  

Prepared with

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