Low-FODMAP | Pesco-Vegan | Gluten-Free
Serves 2 for main course
30 minutes prep time
Ingredients
- 1 cup of quinoa
- 1/2 tsp salt
- 1 red capsicum, diced
- 1 carrot, peeled and grated
- 1 cucumber, deseeded and diced
- 1/2 avocado
- 10-15 ripe, red juicy cherry tomatoes
- 1 spring onion, green parts only, finely sliced
- 1/4 cup fresh coriander, chopped
- 2 tbsp fresh mint or basil, chopped
- 3-4 limes
- 2.5 tsp fish sauce
- 1.5 tbsp olive oil
- 2 tbsp sugar
- 1/4 tsp red chilli flakes (or to taste)
Method
- To cook quinoa, add salt to one and two-thirds cup of water in a pot. Boil, then reduce heat to simmer, with lid on, for 15 minutes. Water should be absorbed and quinoa fluffy when you fork through it. Transfer to a serving bowl and put into the fridge to cool.
- To make the dressing, add the lime juice, fish sauce, olive oil, sugar and chilli flakes in a bowl. Whisk until the sugar is dissolved.
- When the quinoa is cooled, add the capsicum, carrot, cucumber, spring onions, fresh herbs, and dressing. Toss thoroughly. Taste test and adjust seasoning (lime juice, salt, sugar, chillies) so the corners of salty, sweet, sour and spicy are balanced. Remember that salt and sugar balance out acids, and vice versa. Add cautiously, stir well, then taste test.
