Crab & Rocket Quinoa Salad
This recipe is both gluten free and low FODMAP’s, a fabulous addition to the recipe book for people with Coeliac’s disease and people managing symptoms of irritable bowel syndrome. It uses quinoa, an ancient grain full of protein. Here, I have used organic Bolivian red quinoa (pronounced keenwa).
Preparation: 5 minutes
Cooking: 20 minutes
Cooling: 20-30 minutes
Pour 2 cups water into a small saucepan and bring to the boil. Reduce heat to medium and add quinoa. Cook, stirring regularly, for 10-15 minutes or until all the water has been absorbed and the quinoa is tender. Set aside to cool.
To make the herb dressing, combine all ingredients in a small jar and shake.
Combine the quinoa, tomato, crabmeat, rocket and dressing in a large bowl. Cover and refrigerate for 20-30 minutes to allow the flavours to infuse.
Nutrition Information (per serve)
Sourced: Adapted from Dr. Sue Shepherd and Dr Peter Gibson’s book “Food Intolerance Management Plan” p111.