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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.monashfodmap.com.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- 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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