Lunch
Quinoa with Zucchini and Carrots
A clean, simple bowl of fluffy quinoa tossed with steamed zucchini and carrot. A little oil and fresh herbs are all it needs, making it a light, plant-forward lunch.
- Gluten-free
- Vegan
- Vegetarian
- Lactose-free
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Ingredients
- 150 g quinoa
- 1 zucchini
- 2 carrots
- 1 tsp rapeseed oil
- 2 tbsp dill or parsley
- 1 pinch salt
Method
- Rinse the quinoa with hot water and cook according to the packet directions.
- Dice the carrots and steam for eight minutes.
- Add the zucchini and cook for another five minutes.
- Toss the quinoa, vegetables, oil and herbs lightly.
Why this recipe is gentle
Everything is steamed or boiled rather than fried, and there is no onion, garlic, tomato, or spice to sharpen it. A single teaspoon of oil keeps the fat low while herbs add flavor.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Rinse the quinoa well before cooking, which some people find easier to digest.
- Keep the portion modest if grains tend to leave you bloated.
- Steam the vegetables until fully tender rather than leaving them crisp.
