1 punnet tomatoes, diced

1 zucchini, diced

1 red pepper, deseeded and sliced

½ cucumber, sliced and quartered

1 eggplant, diced

2 tbsp olive oil

200g quinoa, rinsed

1l low FODMAP vegetable stock

100g Parmesan, or vegetarian alternative

1 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

For the dressing

1 tbap garlic infused oil

1 tbsp lemon juice or white wine vinegar

3 tbsp extra virgin olive oil

1 tsp maple syrup


Heat oven to 220C/200C fan/gas 7. Put the eggplant, zucchini and pepper in a large roasting tin.

Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.

Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins.

Drain and return to the pan, off the heat. When the vegetables are roasted, stir the remaining vegetables through the quinoa.

To make the dressing, add the lemon juice, oil, maple syrup, garlic infused oil and seasoning and mix.

Spoon the quinoa and vegetables onto plates and top with the Parmesan and dressing.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Roasted vegetable quinoa salad with Parmesan