Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa Low FODMAP Recipe | Monash FODMAP - Monas

Ingredients

• 1 cup kent pumpkin, diced
• 2 small carrots, diced
• 2 medium green capsicum, diced
• 1 medium zucchini, diced
• tbsp extra virgin olive oil
• ½ cup uncooked quinoa, rinsed
• 1 cup water
• 1 tsp turmeric
• Skinless chicken breast, diced
• 1 tsp extra virgin olive oil
• ½ cup canned chickpeas, drained and rinsed
• 5 cups baby spinach leaves, washed
• tbsp Moroccan spice mix (see below)
• 5 tsp ground nutmeg
• 5 tsp ground cumin
• 5 tsp ground coriander
• 2½ tsp allspice
• 2½ tsp ground ginger
• 1¼ tsp black pepper
• 1¼ tsp cinnamon
• 1 tsp. smoked paprika*
• 1 orange, zest and juice