Aubergine, quinoa, feta and fresh herbs - Love Your Gut
Tender oven-roasted aubergines topped with herbed quinoa make a delicious, low-FODMAP Mediterranean dish perfect for IBS-friendly meals.
Ingredients
- 2 aubergines
- cooking salt
- 1 tbsp olive oil
- 200g quinoa
- 2 tbsp pine nuts
- 80g cherry tomatoes, chopped
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 150g feta cheese, crumbled
- sea salt and freshly ground black pepper to garnish
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