Ingredients


175g quinoa

2 tbsp tomato paste

4 baby eggplant, each sliced lengthways into 3

1 red capsicum, sliced lengthways into 1cm pieces

2 tsp olive oil

1 tbsp garlic infused oil

1 tbsp chopped chives

handful basil leaves


Serves - 4








Method


Prepare quinoa following pack instructions. When cooked tip into a large bowl and stir through the tomato paste and garlic infused oil. Season.

Heat a BBQ or griddle pan to high. Drizzle the eggplant and capsicum with the oil and cook for 5 mins on each side until lightly charred.

Stir the eggplant and capsicum into the quinoa mixture, then season and stir through the basil and chives.




Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Charred eggplant, capsicum & quinoa