Low FODMAP Quinoa, herb & pomegranate salad


150g quinoa

½ vegetable stock cube

75g pine nuts

1 pomegranate, seeds removed

a small handful mint, chopped

a small handful coriander, chopped

1 lime, juiced

extra-virgin olive oil

Preparation method

Cook the quinoa according to pack instructions adding the vegetable stock cube to the cooking water. Leave to cool, then break up with a fork.

Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.

Recipe from olive magazine, July 2007

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Low FODMAP Salad Recipes