Low FODMAP Mexican quinoa salad with rice! A delicious healthy lunch or side dish with homemade tomato salsa. Gluten-free and lactose-free
Ingredients
120 gm
Organic Quinoa
(120 g)
120 gm
Brown rice, long-grain, dry
(120 g)
1/2 cup
Vegetable stock/broth, low sodium
1 large leaf
Lettuce, butterhead (Boston)
2 tomato
Roma tomatoes
400 gm
Chicken breast, skinless
(400 g)
2 tsp
Paprika
(tsp ground)
1 tsp
Cumin
(ground)
1 tsp
Cayenne pepper
1 dash
Salt and pepper
1/2 avocado(s)
Avocado
1 sprig
Cilantro (coriander)
(Fresh)
3 small
Tomato
1 medium pepper(s)
Jalapeno pepper
(to taste)
1 tbsp
Extra virgin olive oil, garlic-infused
(tbsp homemade)
1 tbsp
Lime juice (fresh)
Instructions
The salsa
Cut the the tomatoes in very small pieces and chop the cilantro. Put this into a bowl.
Cut the red pepper in small pieces and add to to the tomatoes to taste (if you don't like spicy, you can best only use a little bit).
You can make your own garlic-infused oil by heating 1 tbsp of olive oil in a pan. Add 1 clove of garlic when the oil is hot and fry for two minutes. Take the garlic from the pan and throw away. Use the oil for the salsa. You can also buy garlic-infused oil in the supermarket if you can find it.
Add the olive oil and a splash of lime juice to the tomato mixture. Season with pepper and salt and some extra lime juice if necessary.
You can make the tomato salsa a few hours beforehand and store it in the fridge, so the flavours can develop.
The salad
Boil the quinoa and the rice according to the instructions on the package (I added half a stock cube for extra flavour) and drain. Leave to cool down.
Cut the tomato and the avocado into slices.
Heat some oil in a pan and fry the chicken. Season with ground paprika, cumin, cayenne pepper, pepper and salt.
Mix the quinoa with the rice and divide over four plates. Divide the lettuce and the chicken over the plates. Put the slices of tomato and avocado on top. Finish with a scoop of tomato salsa and fresh cilantro.
