Italian baked quinoa (low FODMAP option) - George Eats

Name: Italian baked quinoa (low FODMAP option) - George Eats
Total time: 70 min
Ingredients: 2 tablespoons* dried thyme ((use an additional two teaspoons if you are NZ, US, Canada, Britain or Europe based)); 3-5 pickled garlic cloves (sliced (see notes)); 25-45 g sundried tomatoes (chopped (see notes)); ½ - 1 tablespoon Calabrian chillies (see notes); 3-5 anchovies (optional); 20ml (1 tablespoon)* maple syrup (optional but adds flavour complexity); 1 leek (green parts only, thoroughly washed and finely chopped); 750 ml (3 cups)* water or low FODMAP stock (see notes); 60 ml (1/4 cup)* oil; 60-80 ml (1/4 - 1/3 cup)* red wine vinegar; 125 g (3/4 cup)* white quinoa, thoroughly rinsed (see notes); 1 X 400g can cannellini beans (drained (approximately 240g beans once drained) see notes); 150-200 g (½ large bunch) Tuscan kale (washed, particularly woody stems removed and chopped into bite sized pieces); 1 bunch parsley or basil (washed and chopped (remove woody stems)); 100 g parmesan (freshly and finely grated)

georgeats.com

Italian baked quinoa (low FODMAP option) that is vegetarian, delicious, easy and made in one pan. Comfort food made healthy.

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Ingredients

2 tablespoons* dried thyme ((use an additional two teaspoons if you are NZ, US, Canada, Britain or Europe based))
3-5 pickled garlic cloves (sliced (see notes))
25-45 g sundried tomatoes (chopped (see notes))
½ - 1 tablespoon Calabrian chillies (see notes)
3-5 anchovies (optional)
20ml (1 tablespoon)* maple syrup (optional but adds flavour complexity)
1 leek (green parts only, thoroughly washed and finely chopped)
750 ml (3 cups)* water or low FODMAP stock (see notes)
60 ml (1/4 cup)* oil
60-80 ml (1/4 - 1/3 cup)* red wine vinegar
125 g (3/4 cup)* white quinoa, thoroughly rinsed (see notes)
1 X 400g can cannellini beans (drained (approximately 240g beans once drained) see notes)
150-200 g (½ large bunch) Tuscan kale (washed, particularly woody stems removed and chopped into bite sized pieces)
1 bunch parsley or basil (washed and chopped (remove woody stems))
100 g parmesan (freshly and finely grated)