Quinoa Salad
Author: 
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4 lunch-size portions
 
A nutritious and filling vegetarian lunch option
Ingredients
  • 150g quinoa
  • 275ml water
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons garlic flavoured olive oil
  • 1 tablespoon lemon juice
  • 100g roasted red pepper, diced (I used a jar, just check there is no added onion or garlic)
  • 100g feta cheese, crumbled
  • 1-2 tablespoons dried cranberries
  • A handful of basil and mint leaves, roughly chopped
  • Salt and pepper to taste
Instructions
  1. Put the quinoa into a sieve and rinse it well under running water for 1 minute to remove any bitterness
  2. Place it in a small pan with the water, put a lid on and bring to a gentle simmer for 15 minutes until all the liquid is absorbed
  3. Turn the heat off and leave for a further 5 minutes with the lid on then transfer it to a bowl to allow it to cool
  4. Meanwhile heat a small frying pan and lightly toast the pumpkin seeds until you hear them pop then leave to cool slightly
  5. Mix the oil and lemon juice together and pour over the quinoa and mix thoroughly before adding the remaining ingredients and sprinkling the toasted pumpkin seeds over the top.
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-quinoa-salad/