Low FODMAP quinoa bake - George Eats

Name: Low FODMAP quinoa bake - George Eats
Total time: 70 min
Ingredients: 4 teaspoons regular or smoked paprika (see notes); 4 teaspoons dried oregano; 4 teaspoons cumin powder; 1 teaspoon fine salt; Pepper (to your tastes); Chilli flakes (1 teaspoon per serve max) (to your tastes (see notes)); 125 g (3/4 cup)* white quinoa, thoroughly rinsed (see notes); 750 ml (3 cups)* water or low FODMAP stock ((see notes)); 60 ml (1/4 cup)* oil; 2-3 limes (around (80ml or 1/3 cup)* lemon juice and skins); 1 bunch coriander (roots and stems, washed and chopped); 1/2 bunch spring onion greens (washed and chopped); 2-3 potatoes; 500g Japanese pumpkin (chopped); 1/2 red capsicum/red pepper; 1 X 400g can chickpeas (drained (approximately 240g chickpeas once drained) see notes ); 200 g feta

georgeats.com

Low FODMAP quinoa bake that is gluten free, nut free and easily vegan. A perfect one pot meal or lunch prep.

View full recipe on georgeats.com

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Cooking tools:

Citrus press
Chef's knife
Cutting board
Oven
Mixing bowl
Baking dish
Whisk
Baking sheet
Fork

Ingredients

4 teaspoons regular or smoked paprika (see notes)
4 teaspoons dried oregano
4 teaspoons cumin powder
1 teaspoon fine salt
Pepper (to your tastes)
Chilli flakes (1 teaspoon per serve max) (to your tastes (see notes))
125 g (3/4 cup)* white quinoa, thoroughly rinsed (see notes)
750 ml (3 cups)* water or low FODMAP stock ((see notes))
60 ml (1/4 cup)* oil
2-3 limes (around (80ml or 1/3 cup)* lemon juice and skins)
1 bunch coriander (roots and stems, washed and chopped)
1/2 bunch spring onion greens (washed and chopped)
2-3 potatoes
500g Japanese pumpkin (chopped)
1/2 red capsicum/red pepper
1 X 400g can chickpeas (drained (approximately 240g chickpeas once drained) see notes )
200 g feta