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Low FODMAP Recipe : Roasted vegetable & quinoa salad

Ingredients

1 red and 1 yellow pepper, halved and deseeded

½ butternut squash

2 zucchini/courgettes, thickly sliced

1 tbsp garlic infused oil

3 tbsp extra-virgin olive oil

1 tsp cumin seeds

1 tbsp harissa paste

50g whole blanched almonds

250g quinoa

300ml hot vegetable stock

zest and juice 1 lemon

20g pack mint, roughly chopped

Method

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash).

Tip all the veg into a baking tray, add garlic oil, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add  cumin, harissa and almonds. Roast for another 20 mins, then cool.

Put quinoa into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

In a bowl, mix zest, juice and remaining oil and fold in the mint. Pour over the veg, then toss with the quinoa.


Recipe from Good Food magazine

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