Roasted Pumpkin, Quinoa and Beetroot Salad Low FODMAP Recipe
A low FODMAP Roasted Pumpkin, Quinoa and Beetroot Salad recipe by Monash FODMAP | Suitable for people with IBS
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Airtight container
Ingredients
- 1 cup of Japanese Pumpkin, cubed
- 4 slices raw beetroot
- Half a medium zucchini, cut into 1cm slices
- ½ cup uncooked quinoa, rinsed
- 2 tbsp crumbled feta
- 2 tbsp fresh parsley leaves, roughly chopped
- 2 tsp balsamic vinegar
- 2 tsp olive oil
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