Ingredients


400g ready to use quinoa pouch

5 tbsp olive oil

zest and juice 2 lemons

200g feta cheese

1 tomato chopped

400g deli veggies such as roasted peppers and eggplant, cut into bite-sized pieces

small bunch basil leaves (optional)












Method


Empty the quinoa into a bowl, then  add add the oil, and lemon zest and juice and fluff up with a fork.

Cut the feta into small chunks and add to the quinoa with the deli vegetables and basil, if using. Season and mix lightly.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Deli quinoa salad
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