Low FODMAP One Pan Mexican Quinoa
Serves 4
Enjoy this delicious one pan low FODMAP Mexican Quinoa recipe on a cool winter evening. Not only will it have your taste buds dancing, it will keep your gut happy!
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients
- Garlic infused oil
- 4 Tbsp of The Friendly Food Co ‘Na’cho Problem’ spice mix
- 1x green capsicum, finely sliced
- 1x can black beans, rinsed
- 1 cup corn kernels
- 1 cup quinoa
- 1x can crushed tomatoes
- 1 cup low FODMAP vegetable broth
- 1 cup cheese, grated
- Coriander to serve
- Lime wedges to serve
- Avocado to serve (optional)
- Sour cream to serve (optional)
Method
- Preheat oven to grill.
- Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1 min until fragrant.
- Add capsicum and fry for a couple of minutes until soft. Add black beans, corn, quinoa,canned tomatoes or salsa and broth. Give it a good stir, bring it to a low boil, cover, then allow it to cook on medium-low for about 10 minutes. After 10 minutes stir well and cover for another 10 minutes.
- Sprinkle with cheese and grill for about 5 minutes or until the cheese is melted and golden.
- Serve with a dollop of sour cream, lime wedges, avocado and coriander to garnish.
- Enjoy this gut-friendly, low FODMAP Mexican Quinoa bake!
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