Ingredients


1-cal oil spray

1 large zucchini, finely diced

100g smoked tofu, finely diced

½ tsp smoked paprika

1½ tbsp balsamic vinegar

250g sachet cooked quinoa

1 tbsp chives, finely chopped

1 medium roasted red pepper from a jar (not in oil), about 85g, sliced

good handful rocket










Method


Spray a non-stick pan with 3 sprays of oil and add the zucchini, tofu and smoked paprika.

Cook for a few mins to soften the zucchini. Stir in the balsamic vinegar and allow to sizzle and reduce.

Meanwhile, tip the quinoa and pepper into a bowl and toss gently to break up any clumps of quinoa.

Add the tofu, zucchini and chives then toss again. Will keep for 2 days in the fridge. Scatter over the rocket just before serving.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Quinoa with smoked tofu
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