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The connection between IBS and neurodivergence
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Is creatine safe for people with IBS?
Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
Quinoa is an awesome grain to have in the kitchen but unless you do something with it, it can be a tad bland.
This is the perfect summer salad and if you don’t like salmon just switch it up for some grilled chicken or steak.
Ingredients (serves 2)
- 2 x 90g salmon fillets
- 1 teaspoon of massel’s vegetable stock
- 1/2 red onion diced – (NOTE: Use the green part of a spring onion if following a low FODMAP diet)
- 160g of cucumber diced
- 3 tablespoons of red wine vinegar
- 5 fresh mint leaves chopped
- 8 fresh parsley leaves chopped
- 100g of quinoa – rinsed and drained
- 198g tin of sweetcorn (skip if not tolerated)
Method
- Pre-heat the oven to 180 ºC
- Wrap the salmon in tin foil and place in the oven
- Add the quinoa and vegetable stock to pan. Cover with hot water and heat until simmering – leave to cook (you may need to add a little more water as you go along)
- Meanwhile add all the other ingredient together in a bowl, mix and set to one side.
- Once the quinoa and salmon have cooked (approx 20 minutes) take off the heat.
- Add the quinoa to the bowl of ingredients, mix and then serve onto 2 plates.
- Place the salmon delicately on top
- Serve with a lemon half