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Low FODMAP Recipe : Quinoa salad with mint and pineapple

Ingredients

110g/4oz quinoa, cooked according to packet instructions

1 tbsp chopped fresh mint

4 spring onions, green parts, chopped

2 tbsp chopped fresh coriander

1 mango, peeled, finely chopped

2 tbsp olive oil

½ lemon, juice only

Method

Combine all the ingredients in a bowl and mix together.

Serve with grilled halloumi, or feta.

Recipe from Good Food magazine

More  Recipes

FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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