Roasted Pumpkin, Quinoa and Beetroot Salad

Serves: 2
Prep: 5 minutes
Cook: 35 minutes

Thought beetroot was off the menu? Think again! 2 slices (20g) of cooked beetroot is actually low FODMAP and works perfectly in this delicious salad! A great lunch option to make ahead of time, simply pop in air tight containers in the fridge and you'll have a low FODMAP lunch ready to go! You could also double the recipe and serve for friends and family as a side at a BBQ or for dinner. 


1 cup of Japanese Pumpkin, cubed

120 g 4.20 oz

4 slices raw beetroot

40 g 1.4 oz

Half a medium zucchini, cut into 1cm slices

50 g 1.7 oz

1/2 cup uncooked quinoa, rinsed

50 g 1.7 oz

2 tbsp crumbled feta

30 g 1.05 oz

2 tbsp fresh parsley leaves, roughly chopped

2 tsp balsamic vinegar

2 tsp olive oil


  1. Preheat oven to 200 degrees Celsius/390 degrees farenheit. Add pumpkin, beetroot and zucchini to a baking tray, drizzle with olive oil and roast for 35-40 minutes

  2. Meanwhile, cook quinoa according to package instructions and set aside

  3. Once vegetables have finished roasting, divide the quinoa, pumpkin, beetroot and zucchini evenly across two bowls or containers.

  4. To serve, top with feta and parsley, then drizzle with balsamic vinegar and olive oil

Nutrition Information (per serve)
Energy 1194 Kj / 285 cal
Protein 9.20g
Carbohydrates 33.40g
Sugar 7.40g
Total Fat 10.90g
Saturated Fat 3.20g
Fibre 7.00g
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