150g quinoa

400ml low FODMAP vegetable stock

75g pine nuts

½ small pomegranate, seeds removed

a small handful mint, chopped

a small handful coriander, chopped

1 lime, juiced

extra-virgin olive oil

*Do not exceed Pomegranate (seeds from half small) - listed as moderate


Cook the quinoa according to pack instructions using the vegetable stock rather than water.

Leave to cool, then break up with a fork.

Meanwhile, toast the pine nuts in a dry frying pan until lightly golden.

Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Quinoa, herb & pomegranate salad
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