Quinoa Dahl

This is the perfect warming dinner, and is a yummy twist on the classic lentil dhal. It works with prawns, tofu or anything else you fancy!

Takes: 30-35 minutes

Makes: 2 bowls

Ingredients:

80g dry quinoa

30g dry brown rice

400ml coconut milk

1 tsp olive oil

½ tsp smoked paprika

½ tsp medium curry powder

Pinch of cayenne pepper

Pinch of salt and pepper

100ml unsweetened almond milk/milk of choice (or water)

10 cherry/plum tomatoes chopped

Large handful of green beans chopped

8 black olives sliced in half

Large handful of spinach

Serving suggestions (optional):

Dollop of yoghurt

Fresh coriander

You will need:

Large pan

Stove

Method:

1. Add your olive oil, tomatoes, green beans and spices to a pan and cook on a low heat for 3-4 minutes.

2. Add your olives, quinoa, rice, coconut milk and almond milk to the pan and simmer on a low heat.

3. Leave to simmer for around 25 minutes stirring throughout, adding water if needed.

4. Once liquid has been mostly absorbed, take off the heat and stir in your spinach to wilt.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Yoghurts: if you have been advised to avoid lactose, you can try lactofree yoghurts, coconut yoghurts or soya yoghurt (e.g. alpro plain; <125ml).

Coconut milk: if following a strict low FODMAP diet, coconut milk recommendation is <125ml per serving. For this recipe you can adapt and add less coconut milk and more almond milk if required.