Low FODMAP Italian Quinoa Bake

Name: Low FODMAP Italian Quinoa Bake
Prep time: https://fodmapfriendly.com/recipes/quinoabake/

Every family in the has tried a delicious Italian pasta and those following a low FODMAP diet can continue to enjoy them with thanks to the trusted Prego® and Leggo’s. You can still savour the Italian flavours you love, even if you’re limiting onions or garlic. Enjoy the naturally sweet flavor of vine-ripened tomatoes balanced…

Every family in the has tried a delicious Italian pasta and those following a low FODMAP diet can continue to enjoy them with thanks to the trusted Prego® and Leggo’s.

You can still savour the Italian flavours you love, even if you’re limiting onions or garlic. Enjoy the naturally sweet flavor of vine-ripened tomatoes balanced with classic seasonings.

Onion and garlic are commonly found in pasta sauces, and therefore not suitable for those following the low FODMAP diet. Prego® Sensitive Recipe Italian Pasta Sauce and Leggo’s Classic Tomato with Chunky Tomato & Herb Pasta Sauce are low FODMAP alternatives.

Formulating a pasta sauce with just as much flavour, without the common trigger foods of onion and garlic.

Low FODMAP Italian Quinoa Bake

Serves: 8 (about 1 cup each)

Prep: 20 minutes

Bake: 1 hour

Ingredients:

1 sweet potato (about 8 ounces), peeled & diced (about 2 cups)
1 eggplant (12 ounces), diced (about 4 cups)
1 large fennel bulb, cut in half and thinly sliced (about 1 1/2 cups)
1 tablespoon olive oil
1 cup uncooked quinoa (rinsed)
2 cups boiling water
1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce or Leggo’s Classic Tomato with Chunky Tomato & Herb Pasta Sauce
4 ounces shredded Fontina cheese or mozzarella cheese or cheddar cheese (about 1 cup) (optional)
1 tablespoon thinly sliced fresh basil leaves

Method:

1. Heat the oven to 400°F (200°C). While the oven is heating, place the sweet potato, eggplant and fennel into a 13x9x2-inch baking dish. Season the vegetables as desired. Add the oil and toss to coat.
2. Bake for 30 minutes. Stir in the uncooked quinoa, boiling water and Prego® sauce or Leggo’s Sauce
3. Bake for another 30 minutes or until the quinoa is tender and the liquid is absorbed. Sprinkle with cheese, if desired. Top with basil just before serving.