IBS Sano - Low FODMAP Recipes - Logo Background Low FODMAP Recipe -  Spicy tuna quinoa salad -  Gluten free recipe

Ingredients


350g red peppers from jar, sliced

1 tbsp olive oil

1 red chili, finely chopped

225g pouch ready-to-eat quinoa

350g tomatoes, halved

handful black olives, chopped

½ cucumber peeled and sliced

1 handful baby spinach leaves

225g jar albacore tuna in olive oil, flaked









Method


Fry the peppers in the oil until soft. Add the chili and cool slightly. Add the spinach to wilt.

Mix the quinoa, pepper, tomatoes, olives and spinach.

Divide between 4 plates, top with tuna and pour over a little of the oil from the tuna jar, season and serve.


Recipe adapted from: Good Food



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