Ingredients


50g uncooked quinoa

1 tbsp extra virgin olive oil

75g tomatoes, chopped

small pack coriander, leaves roughly chopped

1 tbsp chopped hives

zest and juice 1 lime

½ long red chili, finely chopped (deseeded if you don’t like it too hot)

200g skinless, cold, cooked grilled chicken, cut into chunky pieces


Serves - 2





Method


Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

Tip the quinoa into a bowl and toss with the olive oil, tomatoes, coriander, chives, lime zest and chili. Season well with black pepper.

Add the chicken pieces to the salad and toss gently together before serving.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Peruvian chicken & quinoa salad