This gluten-free, low-FODMAP quinoa and vegetable bowl is a delicious and nutritious meal that is easy to make and customise. The combination of flavours and textures in this bowl will satisfy your taste buds and keep you full for hours. So, why not try this tasty and wholesome bowl today?
Low FODMAP Quinoa and Vegetable Bowl (GF)
Prep Time: 10 minutes
Prep Time: 20 minutes
Serves: 4
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 cup diced low-FODMAP vegetables of choice (such as carrots, green capsicum, broccoli, sweet potato etc.)
- Salt and pepper, to taste
- 1/4 cup sliced low-FODMAP nuts (such as walnuts, peanuts)
- 2 tbsp freshly squeezed lemon juice
- Fresh herbs (optional, for garnish)
Method:
- 1. Rinse the quinoa thoroughly and place it in a medium saucepan along with 2 cups of water. Bring the water to a boil, then reduce the heat to low and let the quinoa cook, covered, for 18-20 minutes or until the water has been absorbed.
- 2. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced vegetables and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.
- 3. When the quinoa is finished cooking, fluff it with a fork and divide it evenly among four bowls.
- 4. Top each bowl with the cooked vegetables and sliced low-FODMAP nuts.
- 4. Drizzle each bowl with lemon juice and garnish with fresh herbs if desired and enjoy!
