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Low FODMAP Quinoa and Broccoli Bowl
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Low FODMAP Quinoa and Broccoli Bowl

This warm and filling vegetarian broccoli and quinoa bowl is perfect for a week-night dinner!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bowl, Dinner
Cuisine: Fusion
Keyword: Bowl, Quinoa
Servings: 2 Servings
Cost: $

Ingredients

  • 150 grams Broccoli florets
  • 120 grams Quinoa Uncooked weight
  • 2 medium Carrots
  • 4 Radishes
  • 80 grams Canned chickpeas
  • 1 handful Fresh coriander

Lemon Dressing

  • 3 tbsp Greek yoghurt* lactose free
  • 4 tbsp Lemon juice
  • 4 tbsp Milk* lactose free
  • 2 tbsp Olive oil
  • Lemon zest from 1 lemon
  • 1 pinch Salt and pepper to taste

Instructions

For the bowl

  • Pre-heat the oven to 200c/ 180c fan.
  • Cut the broccoli into florets and the carrots into batons and place on a baking sheet. Drizzle with cooking oil, and twist a little salt and pepper over them for extra flavour. Pop them in the oven for about 20-30 minutes or until browned and slightly crispy.
  • Bring a medium saucepan of water to a boil and add the quinoa. Recude to a gentle simmer and cook according to the instructions on the packaging (different colours of quinoa take different amounts of time!)
  • Slice the radishes and set aside.
  • Drain the chickpeas and rinse well in a colander (this makes sure you remove all of the liquid that the FODMAPs have leeched out into!).
  • Drain the quinoa and let sit for a few minutes to dry out a little bit-it can be quite wet!
  • Remove the carrots and broccoli from the oven and let cool for a couple of minutes while you prepare your bowl!
  • Split the quinoa across two bowls, Top with the chickpeas, radishes, carrots and broccoli and drizzle the lemon dressing (see instructions below) over the top. Garnish with fresh coriander.

For the lemon dressing

  • In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, greek yoghurt, milk and salt and pepper until iot has combined.
  • This dressing keeps for up to 3 days refrigerated. Just cover it so that it doesn't dry out!

Notes

*You can make this recipe vegan by switching out the milk and greek yoghurt with oat-based or other vegan alternatives. Make sure to check Monash's FODMAP APP when choosing a suitable product.