Elimination diet recipes - Sage quinoa

Sage quinoa (4 servings)

Delicate taste, yet oh-so-filling.


1 cup quinoa

2 cups water

1/2 teaspoon salt

2 tablespoons olive oil

1 large onion, diced

1 large clove garlic, minced

1 large zucchini squash, cut lengthwise into 1-inch strips

1½ cup sliced mushrooms

1 teaspoon apple cider vinegar

1/2 teaspoon sage

¼ teaspoon rosemary

pepper to taste


Rinse quinoa in pot, add water and cook on high until water is boiling (adding ¼ teaspoon salt and a splash of oil). Then turn heat to low and allow to steam until tender, about 20 minutes (to tell if it is done, stick a fork to the bottom, moving quinoa aside to check that all the water is gone). Heat oil in a skillet, sautéing onion and garlic until onion starts to turn translucent. Add sliced zucchini and cook for another few minutes. Add in sliced mushrooms, allow to cook for about a minute. Then sprinkle in spices, pour in apple cider vinegar, stir, cover and allow to cook for a few more minutes. Add quinoa to skillet and stir to distribute, adjusting salt and pepper to taste. Cook for a few minutes, or until most of the moisture has been absorbed. Remove from heat and enjoy.