Ingredients


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

1 tbsp low FODMAP pesto

juice 1 lemon


Serves -2





Method


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

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tomato & mozzarella quinoa salad
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