Vegan Steamed Veggies With Rosemary On Red Quinoa

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Recently, I started to eat a fat-free vegan diet to support my new Lyme Disease treatment protocol. I was really intimidated by the thought of living fat-free for 4-months. So, I totally procrastinated and stalled until I could wrap my mind around eating fat-free.

My diet is typically high in fat. I love eating coconut milk, avocados, nuts, seeds, olive oil and nut milk. I had no idea how I could possibly cook without oil.

But the day came when enough was enough, and I had to start my new treatment. Which meant, no fat for me. And, surprisingly, eating this way isn’t such a big deal.

Cooking without oil is actually a cinch.

I marched right into the kitchen and started to experiment. Out of the gates, I made fat-free vegan red stuffed peppers — an amazing dinner option. You must trying them!

Then, out of pure happen stance, I came up with a fat-free and sugar-free chocolate pudding recipe (keep an eye out for that recipe soon).

So…I’m definitely not starving. And, I’m not even going crazy — yet. It’s been about 2 weeks, and I’m truckin’ along with a smile on my face.

Who knew? I even surprised myself!

Today, I’m sharing with you a very simple and easy recipe for steamed veggies with rosemary on red quinoa. If you have read some of my other recipe posts, I’m sure that you’ve figured out that I love my red quinoa! The best part about it is: it’s a complete protein. Yeppers…you can eat quinoa and get all of the amino acids that you need. Voila!

Now, on to the recipe.

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Vegan Steamed Veggies With Rosemary On Red Quinoa
 
Prep time

Cook time

Total time

 

A delicious main dish that is both vegan and fat-free.
Author:
Serves: 2

Ingredients
  • 1/2 cup of dried red quinoa
  • 1 cup + 2 tbsp of fresh, filtered water
  • 3 zucchinis
  • 1 red pepper
  • 2 cups of button mushrooms
  • 1 large sprig of fresh rosemary
  • 1 tsp of sea salt
  • 1/2 tsp of ground black pepper
  • Optional: 1/4 cup of rice vinegar
  • Serving size: 2

Instructions
  1. Cook the red quinoa first. Place the red quinoa in a small pot with 1 cup + 2 tbsp of water. Bring the water to a bowl, then reduce the heat to the lowest temperature. Cover the pot with a lid, and cook the quinoa for 20 minutes.
  2. Cut the veggies and mushrooms, then steam them for 8 minutes. You can steam all of them, together.
  3. Once the veggies and mushrooms are steamed, pour them into a medium sized bowl. Toss the veggies with finely chopped rosemary, salt and pepper.
  4. When you plate-up the quinoa and veggies, I like to drizzle a little bit of rice vinegar on top — just for a little bit of tanginess. But this is totally optional.

 

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