300g quinoa

vegetable stock

2 zucchini

1 tbsp olive oil

100g feta cheese, crumbled

20g pack parsley, chopped

juice 1 lemon

Serves - 4


Cook the maize couscous or quinoa in vegetable stock according to pack instructions.

Trim the ends off the zucchini, then cut into slices. Heat a griddle pan or grill. Drizzle the zucchini slices with oil, then season.

Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown.

Tip into a large bowl along with the cooked maize quinoa, then mix through the remaining ingredients.

Serve at room temperature.

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 - Feta and zucchini quinoa salad