Vegan Steamed Veggies With Rosemary On Red Quinoa
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.
- 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
- 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.
- Cut the veggies and mushrooms, then steam them for 8 minutes. You can steam all of them, together.
- Once the veggies and mushrooms are steamed, pour them into a medium sized bowl. Toss the veggies with finely chopped rosemary, salt and pepper.
- 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.