For the casserole

1 tbsp vegetable oil

1 stalk celery, chopped

1 carrot, diced

2 eggplant, cut into large chunks

4 tomatoes, diced

1 tbsp garlic infused oil

400g/14oz ready to eat quinoa

75g/3oz brown sugar

1 tsp smoked paprika

100ml/3½fl oz low FODMAP vegetable stock

75g/3oz molasses

100g/4oz tomato ketchup

1 tbsp Dijon mustard

30ml/1¼fl oz sherry vinegar

1 tbsp chopped fresh parsley

To serve

150g mozzarella

100g grated Parmesan


Heat the oil in a heavy-based frying pan. Fry the vegetables and cook for 10 minutes.

Stir in the garlic infused oil, quinoa, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

Empty pan into an oven proof dish, then top with mozzarella and Parmesan.  Place under a grill, until the cheese had melted. Serve hot and delicious.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Eggplant & quinoa casserole