Ingredients


2 tbsp olive oil

2 zucchini, grated

300g quinoa

600ml low FODMAP vegetable stock

juice 2 lemons

small bunch mint

small bunch coriander

small bunch dill

handful rocket, chopped








Method


Mix the zucchini, and quinoa in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.

Discard the mint stalks, then roughly chop the leaves with the coriander and dill.

Fork through the quinoa to break it up, then stir in the lemon juice, herbs and rocket with some seasoning.   


Recipe adapted from: Good Food


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