This Breakfast IBS Recipe Three is a delightful IBS friendly diet to be served on the third day of the 1st week.
Quinoa Salad – Serves 1
Ingredients:
1/2 cup quinoa
1 cup water
1 tablespoon fresh mint leaves, chopped
2 teaspoons fresh lime juice
2 teaspoons olive oil
1/4 teaspoon grainy mustard
1 teaspoon corn syrup
1/4 cup baby carrots, peeled and diced
1/4 cup fresh iceberg lettuce leaves, chopped
1/4 cup fresh cucumber, peeled and chopped
Preparation:
Wash the quinoa very thoroughly in a sieve using cold water. Place the quinoa in a small skillet. Add the water and cook for about 15 minutes or until soft over low-med heat. Drain quinoa. Place on a large plate, spread out evenly and refrigerate for about 10 minutes to cool down. Place in a mixing bowl, the mint, lime juice, olive oil, mustard and corn syrup. Whisk until blended. Remove quinoa from refrigerator and mix in the carrots, lettuce leaves and cucumber. Add the dressing from the mixing bowl to the plate of quinoa. Mix well and serve.
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