Low FODMAP Recipe - Tomato & mozzarella quinoa salad

Method

Tip the quinoa into a large bowl along with the pesto and crumble over the stock cube.

Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock.

Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.

To make the dressing, mix together the olive oil, pesto and lemon juice.

When the quinoa has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps.

Slice the the mozzarella, tomato and rocket, then arrange as shown.  

You can serve the quinoa in the centre of the circle, underneath or on the side.

Recipe from Good Food magazine



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Ingredients

1 teacup (about 225g/8oz) quinoa

1 tbsp pesto  click here for recipe

½ vegetable stock cube

150g pack mozzarella, torn into pieces

2 large tomatoes, chopped

handful rocket or other salad leaves

For the dressing

4 tbsp olive oil

1 tbsp pesto click here for recipe

juice 1 lemon

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