500g chicken tenderloins
2 cups water
200g (1 cup) tri-colour quinoa
½ small leek
200g green beans (2 cups chopped)
120g carrot (orange or coloured) (~1 cup chopped)
1 small Lebanese cucumber
2 shallots
2 stalks of celery chopped
¼ chopped parsley
Salt to taste

Salad Dressing

Recipe page 49 RPAH Elimination diet handbook
¼ cup Canola oil (or other allowed oils)
pinch of salt
½ tsp citric acid
½ tsp brown sugar
2 Tblsp water


Cooking the quinoa:
• Rinse the quinoa in a bowl of cold water. Carefully pour off the water
• Place the washed quinoa in a saucepan (with a lid) with 2 cups water
• Bring to the boil
• Stir once with a spoon and do not stir again
• Place the lid on the saucepan and turn the heat down so the quinoa is simmering
• Simmer, with lid on for 20 minutes
• Take saucepan from the stove and leave it sit for another 5 minutes with the lid on.
• Take off the lid and fluff the quinoa with a fork

Cooking the chicken & leek:

• Place some oil in a fry pan and fry the chicken tenderloins until cooked through and
just golden
• Take from the heat, sit for 5 minutes, then cut the chicken into bite size pieces
• While the chicken is cooking dice the leek finely and add it to the fry pan after the
chicken has been taken out.
• Cook for 1-2 minutes, take from the pan
• Set both aside to cool

Preparing the vegetables:

• Top and tail the green beans and dice into 2 cm pieces
• Top and tail the carrots and dice into small circles
• Boil, microwave or steam carrots and beans until soft; set aside to cool
• Dice the celery & shallot
• Peel the cucumber, quarter it and dice it into chunks
• Chop the parsley
• When they are cool combine all the vegetables with the leek and parsley

Preparing the salad dressing:

• Combine all the ingredients together and mix/shake/whisk well

Making the salad:

• In a large mixing bowl add the fluffed quinoa, chicken, vegetables and dressing
• Toss it all together
• Transfer the mixture to a serving platter or bowl.

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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