Quinoa and Mediterranean Vegetable Casserole with Spicy Herb Pesto – IBS friendly

This recipe is inspired by and adapted from the Eating Well website: http://www.eatingwell.com/recipe/258538/tomato-green-bean-casserole-with-spicy-herb-pesto.

Serves 4; takes 30 minutes to make and cook; about 300 calories per portion; vegetarian; gluten free; low FODMAP.

Ingredients 

100g Quinoa  –  100g Green beans, chopped into 2″ pieces  –  100g Red peppers  –  100g Aubergine  –  50g Pistachios Pine Kernels  –  2 Tablespoons chopped jalapeño pepper  –  1/2 Cup of herbs of your choice (I went for parsley, oregano, crushed chillies)  –  Salt  –  Juice of 1 Lime  –  1 Clove of garlic Handful of chives  –  1 Tablespoons of olive oil  –  1 Cup of cherry tomatoes  –  Cheddar Feta  –  a handful of olives 

Method

Put the quinoa on to boil for 20 minutes, and the peppers, aubergine, and green beans on to boil for 6 minutes.

Preheat casserole dish.

In a food processor, combine the herbs, pine kernels, jalapeños, lime juice, chives, salt, and olive oil.

Put the quinoa, boiled vegetables, pesto, tomatoes, and feta into a casserole dish and mix together. Bake in the oven for 6 minutes.

To finish, crumble feta over the dish and sprinkle with some more pine nuts.

 

This dish was easy to make, kept me full for hours, and also tasted really nice. And most importantly… It didn’t make me feel unwell at all! The great thing about this dish is you can really play around with it, and I’m sure you’d be able to make many different variations, while still keeping it super healthy and low calorie.