Quinoa and Grilled Veggie Salad

Name: Quinoa and Grilled Veggie Salad
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: 1 cup quinoa; 1 medium zucchini, cut lengthwise into 1/2-inch slices; 1 red bell pepper, cored and quartered; 1 yellow bell pepper, cored and quartered; 1 sweet potato, sliced into 1/2-inch rounds; 2 tablespoons olive oil; salt and pepper to taste; 2 cups fresh spinach, chopped; dressing: 1/2 cup extra virgin olive oil, juice from two lemons, 1/2 tsp sea salt, 1/4 tsp black pepper

Whipped up by a passionate cook who was searching for a satisfying low-histamine meal to serve her family for lunch, this Quinoa and Grilled Veggie Salad was born. Recognizing the need to avoid certain high-histamine foods, she chose a diverse mix of veggies and nutrient-rich quinoa to create a fresh, flavorful, and filling dish that everyone loved.

Prep Time15 minutes
Cook Time25 minutes
Servings1 Person

Why suitable for low histanmine diet

Quinoa and Grilled Veggie Salad is ideal for a low histamine diet. It intentionally excludes high histamine ingredients and histamine liberators such as avocado, tomatoes, beans, pickled or canned vegetables and certain spices. Instead, it includes fresh veggies, quinoa, olive oil, and lemon, all known for their lower histamine content, making it a delicious and safe meal.

Ingredients

All the ingredients with the Amazon Fresh logo can be delivered within 2 hours. Just click on the ingredients and get it.

1 cup quinoa

1 medium zucchini, cut lengthwise into 1/2-inch slices

1 red bell pepper, cored and quartered

1 yellow bell pepper, cored and quartered

1 sweet potato, sliced into 1/2-inch rounds

2 tablespoons olive oil

salt and pepper to taste

2 cups fresh spinach, chopped

dressing: 1/2 cup extra virgin olive oil, juice from two lemons, 1/2 tsp sea salt, 1/4 tsp black pepper

Instructions

0Rinse the quinoa thoroughly, then add it to a pot with 2 cups of water. Bring it to a boil, reduce the heat and let it simmer covered for 15 minutes.
1While the quinoa is cooking, preheat your grill to medium-high heat.
2Brush the sliced veggies with olive oil and sprinkle with salt and pepper. Grill them for about 10 minutes, turning occasionally, until tender and slightly charred.
3Once the veggies are done, cut them into bite-sized pieces.
4For dressing: Whisk together the olive oil, lemon juice, sea salt and black pepper.
5In a large bowl, combine the cooked quinoa, grilled veggies, and chopped spinach. Pour the dressing over top and mix to combine.
6Serve the salad warm or cold.

Tipps

Cook Quinoa in Advance

You can cook the quinoa in advance to save time. It keeps well in the fridge for up to 5 days.

Choose the Right Veggies

When selecting vegetables to grill, choose ones that have a slightly firm texture. This ensures they retain their structure when grilled, instead of becoming mushy.

Mix and Match Veggies

Feel free to mix and match the veggies based on what’s in season or your personal preference, while ensuring they are low in histamine.

Store Leftovers Properly

This salad stores well in an airtight container in the fridge for up to 2-3 days. It’s great for meal prep for a quick lunch option.

Nutrition Facts

Calories320
Protein8g
Carbs42g
Fat14g
Fiber7g

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.

;