Quinoa & veggie salad

Gluten free / dairy free / low FODMAP / vegetarian

Cooking time 30 minutes

Serves 2


  • 100g butternut squash peeled and cut into cubes
  • 1 small aubergine cut into cubes
  • 1 small red pepper seeded and sliced
  • 1 Tbsp olive oil
  • 40g quinoa

Balsamic dressing

  • 1 tsp balsamic vinegar
  • 1 tbsp garlic olive oil
  • 2 handfuls baby spinach
  • 1 tbsp pumpkin seeds


  1. Pre heat the oven to 200°
  2. Place the squash, aubergine and pepper onto a baking tray and drizzle over the olive oil, tossing well to coat.
  3. Bake in the oven for approx. 30minutes until cooked through.
  4. Meanwhile add the quinoa to a small saucepan with 250ml of water and bring to the boil.
  5. Reduce heat and cover with lid, simmer for approx. 25minutes until all water has been absorbed.
  6. Combine the dressing ingredients together in a  small bowl.
  7. Once the vegetables and quinoa are cooked combine together and mix in the dressing.