Low Fructose / Gluten Free
1 cup water
1 cup coconut milk
1 cup of quinoa (rinsed until water runs clear)
½ a cucumber finely sliced
1/4 of a cup of chopped fresh coriander & mint
A few coriander or mint leaves to top the salad with
1 grated carrot
salt & pepper to taste
1 tbsp extra virgin olive oil
juice from 1 lime
1 tbsp finely chopped fresh red chilli (seeds removed)
Heat 1 tbspn of coconut oil in a large pan over medium heat.
Add quinoa, 1 cup of water and 1 cup of coconut milk and bring to the boil.
Reduce to a low heat and cover, simmering for approx. 12 minutes or until liquid is absorbed and quinoa is tender but still slightly crunchy.
Remove from heat, fluff with a fork and set aside to cool.
In a jar or a small bowl, combine dressing ingredients and mix well.
Combine quinoa, cucumber, coriander, mint, carrot, some salt & pepper and mix through the dressing.
Top with some mint or coriander leaves and serve.
*Shredded coconut is a great addition to this recipe but if you suffer from FructMal don't add it as it seems to be problematic for most sufferers.