Quinoa potato hash (low FODMAP, gluten free)

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This yummy little snack has quinoa, shredded potato, capsicum, tasty cheese, coriander, marjoram, tarragon and rosemary – you can make them into balls, or flat hash browns.

Glutinous rice balls with beef and potato, spiced with cumin and turmeric (low FODMAP, Gluten Free)

(Serves 2 as a low FODMAP recipe)


  • 1/2 cup quinoa, cooked per instruction on the package
  • 1/2 capsicum, finely diced
  • 250g potato, shredded, cook in microwave for 2 minutes or until just cooked, cooled
  • 1/2 cup cheddar cheese, shredded
  • 1 egg, lightly beaten
  • a little fresh marjoram, finely chopped
  • a little fresh tarragon, finely chopped
  • a little fresh rosemary, finely chopped
  • a little black pepper
  • salt to taste
  • cooking oil, for pan frying (I use olive oil)


Mix all ingredients together except for the cooking oil; squeeze the quinoa mixture into small balls or any other shapes; pan fry the quinoa hash gently with plenty of cooking oil over medium heat, for approx 5-10 minutes or until the outside is golden brown; time required for pan frying depends on the thickness and shape of the hash; Serve warm.


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