Ingredients


400g quinoa or ready to eat pouch

2 tbsp lemon-infused oil

1 cucumber, deseeded and chopped

1 large yellow pepper, deseeded and chopped

140g pitted black olives, chopped

140g vine tomatoes, chopped

small bunch parsley, chopped

12 small tomatoes, halved









Method


Place the quinoa in a bowl and cover with 700ml boiling water.

Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.

Pour over the oil and some seasoning, mix and fluff up the quinoa with a fork.

Gently stir through the remaining ingredients and serve.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP & Gluten free Recipe - Vegetable Quinoa