Spiced Quinoa with Chickpeas & Almonds


  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tbsp olive oil
  • 1 cup uncooked quinoa
  • 2 cups boiling water
  • 1/4 cup toasted almonds flakes
  • handful fresh parsley
  • 1/2 lemon
  • 100g cherry tomatoes
  • 1/2 cup cucumber
  • 1 can chickpeas


  • Prep Ingredients: Juice 1/2 a lemon. Drain the chickpeas.
  • Heat the olive oil in a large sauce pan.
  • Add the spices, frying them for a minute or so until you can hear gentle popping sounds.
  • Stir in 500ml of boiling water, add the quinoa and gently simmer for 10-15 minutes until the water has evaporated and the quinoa grains are cooked.
  • Allow to cool slightly, then stir through the almonds, tomatoes, cucumber, chickpeas parsley and the juice of ½ a lemon.
  • Serve as specified in your menu.

For FODMAP friendly:

  • Swap almonds for brazil nuts or macadamias
  • Swap chickpeas for firm tofu (cook both sides on a fry pan)