1 large eggplant, sliced into 1cm rounds

3 tbsp olive oil

1 zucchini, diced

225ml ready to eat quinoa

200g small tomatoes, halved

handful mint leaves, roughly chopped

100g feta, cubed

1 tbsp pine nuts

juice 1⁄2 lemon

Serves - 4


Heat grill to high. Put the eggplant and zucchini on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, heat the quinoa according to the packet instructions.

Mix the tomatoes, mint, feta and remaining oil together.

Fluff the quinoa up with a fork, then stir in the eggplant, zucchini, tomato mixture and lemon juice.

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 - Eggplant & quinoa salad