ASIAN INSPIRED QUINOA SALAD

Makes approximately: 4 servings 

Total time: 30mins

Quinoa is in fact delicious, low in fodmaps and higher in fibre than other grains such as rice. This is a super simple recipe which is vegan friendly as well. A great work lunch that will keep in fridge for a few days added with your choice of protein.

Ingredients: 

  • 1 cup quinoa
  • 1 large capsicum, diced
  • 2 medium Lebanese cucumbers, diced
  • 1 large carrot
  • ½ cup fresh mint, chopped
  • ½ cup fresh coriander, chopped
  • Juice of 2 lemons or limes
  • 1 ½  tbsp fish sauce ( or vegan fish sauce)
  • 2 tsp ginger, minced
  • 2 tsp sesame oil
  • Chopped fresh chilli (optional) 

Method: 

  1. Rinse quinoa very well. Cook quinoa by covering 1 cup with 1 ½ cups stock or water and microwave in a covered container for 10mins. Allow to rest for further 10 mins. Place in large bowl and use a fork to ‘fluff’.
  2. While quinoa is cooking prepare the vegetables and herbs then add to the quinoa and combine.
  3. Add remaining ingredients to bowl for a dressing and mix well.