Serves: 2
Prep: 5 minutes Cook: 35 minutesThought beetroot was off the menu? Think again! 2 slices (20g) of cooked beetroot is actually low FODMAP and works perfectly in this delicious salad! A great lunch option to make ahead of time, simply pop in air tight containers in the fridge and you'll have a low FODMAP lunch ready to go! You could also double the recipe and serve for friends and family as a side at a BBQ or for dinner.
| ingredients |
|---|
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1 cup of Japanese Pumpkin, cubed |
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4 slices raw beetroot |
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Half a medium zucchini, cut into 1cm slices |
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1/2 cup uncooked quinoa, rinsed |
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2 tbsp crumbled feta |
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2 tbsp fresh parsley leaves, roughly chopped |
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2 tsp balsamic vinegar |
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2 tsp olive oil |
Preheat oven to 200 degrees Celsius/390 degrees farenheit. Add pumpkin, beetroot and zucchini to a baking tray, drizzle with olive oil and roast for 35-40 minutes
Meanwhile, cook quinoa according to package instructions and set aside
Once vegetables have finished roasting, divide the quinoa, pumpkin, beetroot and zucchini evenly across two bowls or containers.
To serve, top with feta and parsley, then drizzle with balsamic vinegar and olive oil
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1194 Kj / 285 cal |
| Protein | 9.20g |
| Carbohydrates | 33.40g |
| Sugar | 7.40g |
| Total Fat | 10.90g |
| Saturated Fat | 3.20g |
| Fibre | 7.00g |
