Dinner
Steamed Vegetables with Quinoa
Fluffy quinoa tossed with steamed zucchini, carrot and sweet potato, brightened with a little parsley. A colorful, sauce-free plate that stays light while giving you a satisfying mix of grain and vegetables.
- Gluten-free
- Vegan
- Vegetarian
- Lactose-free
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Ingredients
- 140 g quinoa
- 1 zucchini
- 2 carrots
- 1 small sweet potato
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Rinse the quinoa with hot water and cook until tender.
- Cut the vegetables into even pieces.
- Steam the carrot and sweet potato for ten minutes, adding the zucchini for the final five minutes.
- Toss the quinoa and vegetables lightly with oil, herbs and a little salt.
Why this recipe is gentle
Everything is gently steamed rather than fried, with just a teaspoon of rapeseed oil and no onion, garlic, tomato or spice. Sweet potato and carrot are naturally mild, and steaming keeps the vegetables soft and low in fat.
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
- Quinoa and vegetables are fiber-rich, so keep the portion moderate if you're prone to bloating.
- Cook the vegetables until very soft for easier digestion.
- Rinse the quinoa well before cooking and serve the dish warm rather than cold.
