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Recipes Low FODMAP and Gluten Free Recipe - Chicken with lemon quinoa
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2 large handfuls quinoa

2 lemons, 2 juice and zest (not pith)

1 tbsp golden syrup

couple glugs fruity olive oil

salt and freshly ground black pepper

handful chicken meat from a leftover organic roast chicken

handful chopped fresh chives

handful fresh mint leaves, more if you fancy

½ cucumber sliced

handful lambs lettuce


Cook the quinoa according to packet instructions.

In a separate mixing bowl, whisk together the lemon juice, zest, syrup with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired.

Pour the dressing over the cooked quinoa and let it soak the dressing up for about 10 minutes.

Add the cucumber, chicken and herbs to the quinoa and mix gently. Don't over-mix; it's about a lightness of touch.

Divide the lambs lettuce between two plates or shallow dishes and then gently top each with the chicken quinoa salad.

Recipe adapted from: Good Food

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