Asian Inspired Quinoa Salad

1 cup of tri-coloured quinoa cooked in 1½ cups of water or our certified low sodium vegetable or chicken-style stock (or homemade low FODMAP stock)

196 g

1 large red capsicum, large, ½ cm dice

228 g

2 medium Lebanese cucumbers, ½ cm dice

246 g

1 large carrot, grated

183 g

½ cup fresh mint, chopped

½ cup fresh coriander, chopped

Juice of 2 lemons OR limes

1½ Tbsp of fish sauce (soy sauce for vegan option)

2 tsp ginger, minced

2 tsp sesame oil

Chopped fresh chilli (optional)

Directions at monashfodmap.com

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