Mix together the oil, maple and harissa, then drizzle half over the eggplant/aubergines and capsicum/pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.

Meanwhile, tip the quinao into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves.

Season well and toss everything together. Serve the roasted vegetables on top of the quinoa, drizzled with lactose free cream, if you like.

Recipe from Good Food magazine


2 tbsp vegetable oil

2 tbsp maple syrup

2 tsp harissa - click here for recipe

2 small eggplant/aubergines, cut into wedges

1 red capsicum/pepper, deseeded and cut into chunks

140g quinoa

zest and juice ½ lemon

large handful mint leaves, chopped

Lactose/dairy free cream to serve - optional

Low FODMAP Recipe

Spiced vegetables with lemony quinoa salad

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