2 tbsp sunflower oil

1 stalk celery, finely chopped

1 large carrot, finley chopped

350g pack beef or lamb mince

1 tbsp ground cumin

1 tsp ground cinnamon

2 tsp ground turmeric

6 green olives, sliced

1 lemon zest

600ml low FODMAP vegetable stock

For the quinoa

280g quinoa

grated zest of 1 lemon

4 tbsp chopped fresh mint

Small bunch coriander to serve


Heat the oil in a large nonstick pan, add the vegetables and cook gently for 5 minutes until they soften.

Stir in the mince and spices (until browned), then add the low FODMAP stock.

Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.  Add the olives and lemon zest, then cook for a further 5 mins.

Meanwhile, make up the quinoa following the packet instructions – it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.

Spoon the quinoa onto serving plates, pile the mincemixture on top and scatter with the coriander.

Recipe adapted from: Good Food

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Moroccan spiced mince with quinoa
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon