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.



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.
Serves: 2

  • 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

  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.


Opt In Image
If you seek to EMPOWER your health & life, join us to receive weekly inspiring articles & recipes: plus a free superfood ingredient guide.

Leave a Reply

Your email address will not be published. Required fields are marked *