2 tbsp olive oil
2 zucchini, grated
600ml low FODMAP vegetable stock
juice 2 lemons
small bunch mint
small bunch coriander
small bunch dill
handful rocket, chopped
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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