Ingredients


1 small pumpkin, peeled, deseeded, cut into 3cm chunks

2 tbsp chili paste

100g quinoa

juice 2 limes

2 tomatoes, sliced

3 tbsp crumbled feta cheese

1 tbsp chopped coriander

2 handfuls baby spinach, roughly chopped

50g pumpkin seed

3 tbsp extra virgin olive oil


Serves - 2






Method


Heat oven to 190C/170C fan/gas 5. Place the pumpkin on a baking sheet and toss with the chili paste and some seasoning. Roast for 30 mins or until golden and tender.

Cook the quinoa according to the packet instructions, drain and cool.

Put half the lime juice in a small bowl. Leave to sit for 5 mins, then add to the quinoa along with the feta, cooled pumpkin, coriander and spinach.

In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan.

Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad.

Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.


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 - Pumpkin, feta & quinoa salad
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