200g quinoa

zest and juice 1 lemon

2 tbsp olive oil

2 tbsp tahini paste

1 tbsp garlic infused oil

griddled zucchini

4 tomatoes, roughly chopped

200g pack feta cheese, crumbled

small pack mint, leaves picked

small pack parsley, leaves picked

1 red chili, deseeded and sliced

Serves - 4


Put the quinoa in a heatproof bowl and pour over boiling water to just cover. Cover with cling film and leave to stand for 8 mins.

Mix the lemon zest and juice, oil, tahini and garlic oil, and season to taste.

Fluff the prepared quinoa and season. Spoon onto a large serving platter and scatter over the zucchini, tomatoes, feta, herbs and chili. Drizzle over the dressing.

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 - Zucchini & quinoa salad with tahini dressing