100g quinoa

small bunch cilantro, chopped

1 tsp ground cinnamon, plus a large pinch

200ml hot low FODMAP vegetable stock

1 tbsp maple syrup

1 tbsp olive oil

2 salmon fillets

1 heaped tbsp chili paste

170g tub lactose free Greek yogurt


Heat the grill.  Heat the vegetable stock in a pan and add the quinoa, most of the cilantro, 1 tsp cinnamon and some seasoning.

Warm through then set aside for 5 mins to soak (you may need to adjust this according to the packet instructions for the quinoa).  

Mix together the pinch of cinnamon, maple syrup and oil. Sit the salmon in a baking tray, spread over the maple mixture and season.

Cook under a hot grill for about 8 mins until the fish is cooked through.

Meanwhile, swirl together the chili and lactose free yogurt.

Fluff up the quinoa with a fork and serve with the fish and lactose free yogurt, sprinkled with the remaining cilantro  alongside some green beans, if you like.

Recipe adapted from: Good Food

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