Quinoa and Grilled Vegetable Bowl
Chef’s tip: sprinkle the bowl with a tablespoon of crumbled feta or ricotta to serve, and team with some warmed gluten free flatbread. This nutritional salad keeps well in the fridge for a day as a lunchbox option if you want to prepare the night before, or meal prep it in batches.
Ingredients
- 200g cooked quinoa
- 50g courgette, thinly sliced
- 50g red pepper, thinly sliced
- 60g aubergine, thinly sliced
- 3-5 pitted black olives, roughly chopped
- 2 tbsp extra virgin olive oil
- Juice and finely grated zest of ¼ of a large lemon
- 2-3 springs parsley, leaves picked and roughly chopped
- 1/4 bunch chives, finely chopped
- Salt and pepper to taste
- feta or ricotta to serve, if liked
- gluten free flatbreads to serve, if liked
Method
- Heat the grill to high
- Toss the vegetables with 1 tbsp olive oil and sprinkle with salt and pepper.
- Grill vegetables for 3-4 minutes on each side until tender, then serve stirred through the quinoa with the lemon juice, parsley, chives and season to taste with salt and pepper.
A Plant-based and Low FODMAP Meal Prep Idea
Enjoy this plant-packed vegan recipe that's good for your gut, packed with healthy ingredients like quinoa, courgette, and pepper, ready to eat in only 10 minutes. It is an ideal recipe to make-ahead lunch for work or home. Let us know if you try it!
If you want to try out more recipes for a low FODMAP diet, read our top cooking tips.
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