1 teacup (about 225g/8oz) quinoa
1 tbsp low FODMAP pesto
150g pack mozzarella, torn into pieces
2 large tomato, chopped
½ cucumber, sliced
handful rocket or other salad leaves
For the dressing
4 tbsp olive oil
juice 1 lemon
Cook the quinoa according to the packet instructions. To make the dressing, mix together the olive oil, pesto and lemon juice.
When the quinoa has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps.
Toss in the mozzarella, tomato, cucumber and rocket, then serve.
Recipe adapted from: Good Food