Brown Rice, Quinoa & Egg Salad GF DF Low

Serves 3


  • 2 eggs
  • ¾ cup brown rice
  • ½ cup tri-colour quinoa
  • ½ cup chopped purple cabbage
  • 2 stalks shallot
  • 1 cup chopped green beans
  • 1/3 cup cashews
  • Canola oil for cooking
  • Salt


  • Wash the quinoa and place in a saucepan with 1 cup of water.
  • Bring to the boil, cover and reduce the heat
  • Simmer for 8 minutes
  • When the water is absorbed take it from the heat and leave the lid on for 5 minutes
  • Cook the rice (boil or steam)
  • Chop the green beans quite small and boil or microwave until just soft
  • Whisk the eggs together and pour the mixture onto a hot frypan (spread with a little canola oil)
  • Flip the egg pancake when the first side is cooked
  • When the second side is cooked, take from the fry pan and slice into thin strips
  • Chop the cashews, shallot and purple cabbage
  • Put all the ingredients in a bowl and mix together
  • Place the dressing ingredients together and puree to a liquid
  • When ready to serve, add the dressing and stir though


Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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