Steps

1. 1

   Rinse the quinoa thoroughly under cold water to remove its bitter coating.

2. 2

   In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

3. 3

   While quinoa cooks, heat 1 teaspoon of sesame oil in a large skillet over medium heat.

4. 4

   Add grated ginger and sauté for 30 seconds until fragrant.

5. 5

   Add chopped kale and sauté for 3-4 minutes until wilted but still bright green. Season with a pinch of salt and pepper.

6. 6

   In the same skillet, push kale to one side and add smoked duck slices to warm through for 1-2 minutes.

7. 7

   Fluff cooked quinoa with a fork and divide between two bowls.

8. 8

   Top quinoa with sautéed kale and warmed smoked duck slices.

9. 9

   Drizzle remaining sesame oil over the bowls and garnish with sliced scallion greens and a pinch of black pepper.

10. 10

    Serve warm and enjoy your protein-rich, low FODMAP breakfast bowl.

Tips from the chef

• Ensure you use only the green parts of scallions to keep the dish low FODMAP.

• Smoked duck breast adds a rich flavor without needing onions or garlic.

• Quinoa is a great gluten-free base that is gentle on digestion and high in protein.

• You can substitute kale with baby spinach if preferred, adjusting cooking time accordingly.

• Use freshly grated ginger for the best aroma and digestive benefits.