Histamine Friendly Quinoa Salad with Grilled Chicken

Name: Histamine Friendly Quinoa Salad with Grilled Chicken
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: 1 cup uncooked quinoa; 2 cups water; 1/4 teaspoon salt; 2 skinless chicken breasts; 1 tablespoon olive oil; 1 medium cucumber, diced; 1 medium red bell pepper, diced; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh parsley leaves, chopped; 1/4 cup lemon juice; 1/4 cup olive oil; Salt and pepper to taste

This recipe was created by a loving mother who suffers from histamine intolerance. She has always enjoyed vibrant, fresh salads but found that many salad ingredients did not agree with her. Not wanting to sacrifice on taste or nutrition, she created this Histamine Friendly Quinoa Salad with Grilled Chicken. This salad quickly became her favorite and is now loved by the entire family, regardless of their dietary restrictions.

Prep Time15 minutes
Cook Time25 minutes
Servings1 Person

Why suitable for low histanmine diet

This salad is suitable for a low histamine diet because it relies on fresh, natural ingredients that are low in histamine, including quinoa, chicken, cucumber, fresh herbs, and lemon. By focusing on foods that are nutritious and free of high-histamine ingredients, this salad is a safe and tasty choice for those with histamine intolerance.

Ingredients

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1 cup uncooked quinoa

2 cups water

1/4 teaspoon salt

2 skinless chicken breasts

1 tablespoon olive oil

1 medium cucumber, diced

1 medium red bell pepper, diced

1/2 cup fresh mint leaves, chopped

1/2 cup fresh parsley leaves, chopped

1/4 cup lemon juice

1/4 cup olive oil

Salt and pepper to taste

Instructions

0Rinse the quinoa thoroughly under cold water.
1In a saucepan, bring water to a boil. Add the rinsed quinoa and salt, reduce the heat to low, cover, and let it simmer for 15 minutes until the quinoa is soft and the water is absorbed.
2While the quinoa is cooking, grill the chicken breasts in a pan with olive oil until thoroughly cooked.
3Let the chicken cool and then dice it into pieces.
4In a large bowl, combine the cooked quinoa, grilled chicken, diced cucumber, diced red bell pepper, chopped mint, and chopped parsley.
5In a smaller bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6Pour the dressing over the salad and toss to combine. Adjust the seasoning if necessary.

Tipps

Grilling the Chicken

For the best flavor, grill the chicken until it's just cooked through but still juicy. Overcooked chicken can become dry and tough.

Fresh Herbs

For the freshest flavor, use fresh mint and parsley in this recipe. Dried herbs won't have the same vibrancy.

Dressing Consistency

If you find the dressing too tart, add more olive oil until you reach your preferred taste. If it's too oily, add more lemon juice.

Storage

If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, though it's best enjoyed the day it is made.

Nutrition Facts

Calories370
Protein28g
Carbs37g
Fat13g
Fiber5g

Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.

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