Vegan Low FODMAP Quinoa and Grilled Vegetable Bowl
Enjoy this plant-packed vegan bowl that's good for your gut.
By Matt Williamson
10 minutes | serves: 1
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 salad keeps well in the fridge for a day as a lunchbox option if you want to prepare the night before or prepare it in batches.
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
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.