This deli filler can be used in gluten free wraps, sandwiches and on the top of jacket potatoes and is a really quick easy recipe to make. It has a very fresh taste and is a great option for summer al fresco dining. Just perfect if you want to go out for a picnic or need some alternative ideas for your lunchbox. I used Clearspring organic quinoa trio. Packet quinoa can be used hot or cold and is suitable for a low fodmap diet, just ensure you check the ingredients list before you buy. The recipe does contain egg in the small amount of mayo used to bind the ingredients together. The quinoa contains some oil but you could add a little dressing instead of the mayonnaise, if you are vegan, to bind the rest of the ingredients. You could also cook your own quinoa but this would defeat the point of making this dish as easy as possible so you can quickly make your sandwiches or wraps and get outside in the sunshine, for a picnic perhaps!
1 packet of Clearspring Quinoa
3 tablespoons of pine nuts (these are expensive – leave them out if you wish)
150g of white cabbage
2 roasted peppers (use roasted from a jar to save time)
3 heaped teaspoons of extra light mayonnaise
Wash the vegetables.
Slice the radishes thinly, chop the white cabbage, chives and the peppers
Empty the packet of quinoa into a dish
Add the rest of the ingredients and mix well.
Taste, then season if needed – the ready made quinoa already contains salt, I certainly didn’t need to add any extra.
(The quinoa was purchased by me, other makes of quinoa can also be used in this dish if needed.)