Low-Histamine Mediterranean Quinoa Breakfast Bowl

Ingredients

• 1 cup quinoa
• 1 tbsp mint
• 1 tbsp parsley
• 1 pinch asafoetida powder
• 1 tbsp olive oil
• 0.25 cup avocado
• 0.25 cup cucumber
• 0.25 cup bell pepper
• 1 taste sea salt
• 1 taste peppers
• 1 tbsp lemon juice
• 1 tbsp hemp seeds
• 0.5 cup dairy-free yogurt

Instructions

1. 1Cook the quinoa according to package directions using water or low-histamine vegetable broth. Let it cool slightly.
2. 2While the quinoa is cooking, dice the cucumber, yellow bell pepper, and avocado.
3. 3In a bowl, combine the cooked quinoa, diced cucumber, yellow bell pepper, and avocado.
4. 4In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper (if tolerated).
5. 5Pour the dressing over the quinoa mixture and toss gently to combine.
6. 6Stir in the chopped fresh mint and parsley.
7. 7Transfer the mixture to a serving bowl.
8. 8Top with dairy-free yogurt and sprinkle with hemp seeds. Serve immediately.