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Low FODMAP and Gluten Free Recipe - Summer berry quinoa salad

Ingredients


100g quinoa

100g sliced strawberries

100g raspberries

100g blueberries

50g toasted almonds

handful mint, roughly chopped*

zest and juice 1 lime

3 tbsp maple syrup

To serve

200ml lactose free yogurt (optional)


*Add according to your own taste







Method


Put the quinoa in a medium saucepan and cover with 300ml water.

Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.

Add the fruit, almonds, mint and seasoning to the cooled quinoa.

Whisk together the maple, lime zest and juice. Pour over the salad and mix thoroughly.



Recipe adapted from: Good Food



*We recommend the help  of a registered dietician
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