250g quinoa

250ml low FODMAP vegetable stock, boiling

1-2 tbsp vegetable or olive oil

300g zucchini, sliced on the slant

300g small vine-ripened tomatoes, halved

250g pack feta cheese

For the dressing

125ml olive oil

3 tbsp lime juice

1 tbsp garlic infused oil

2 tbsp chopped fresh mint

½ tsp sugar


Tip the quinoa into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes.

Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the quinao with a fork, stir in the half the dressing. Mix well and pile on to a large serving dish.

Heat 1 tbsp oil in a large frying pan and fry the zucchini slices over a high heat for 2-3 minutes until dark golden brown.

Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the quinoa with the zucchini and then the tomatoes.

Crumble the feta and then pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Recipe adapted from: Good Food

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