200g quinoa

zest and juice 1 lemon

2 tbsp olive oil

1 tbsp garlic infused oil

2 tbsp tahini paste

griddled zucchini

4 tomatoes, roughly chopped

200g pack feta cheese, crumbled

small pack mint, leaves picked

small pack parsley, leaves picked

1 red chili, deseeded and sliced


Cook the quinoa according to the packet instructions and set aside.

Mix the lemon zest and juice, oil, tahini and garlic infused oil, and season to taste.

Fluff the prepared quinao and season. Spoon onto a large serving platter and scatter over the zucchini, tomatoes, feta, herbs and chili.

Drizzle over the dressing.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini & quinoa salad with tahini dressing
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