Steps
- 1
Rinse the quinoa thoroughly under cold water to remove its bitter coating.
- 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
While quinoa cooks, heat 1 teaspoon of sesame oil in a large skillet over medium heat.
- 4
Add grated ginger and sauté for 30 seconds until fragrant.
- 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
In the same skillet, push kale to one side and add smoked duck slices to warm through for 1-2 minutes.
- 7
Fluff cooked quinoa with a fork and divide between two bowls.
- 8
Top quinoa with sautéed kale and warmed smoked duck slices.
- 9
Drizzle remaining sesame oil over the bowls and garnish with sliced scallion greens and a pinch of black pepper.
- 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.
Ingredients
- 1 cup quinoa, dry (rinsed)
- 2 cups water
- 6 oz smoked duck breast (thinly sliced)
- 2 cups kale leaves (chopped, tough stems removed)
- 1 tbsp sesame oil
- 2 tbsp scallion greens (green parts only) (thinly sliced)
- 1 tsp fresh ginger (grated)
- 0.5 tsp salt
- 0.25 tsp black pepper
Nutrition
(per serving)
Calories
497
Protein
29.3 g
Carbs
58.2 g
Fat
16.4 g