- 0:10 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Serve a side of this allergy-friendly quinoa salad to please everyone at the table. FODMAP friendly recipe for a Low FODMAP diet.
Ingredients
- 3/4 cup quinoa, rinsed (see note)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 1 small Lebanese cucumber, peeled, deseeded, diced
Method
- Step 1Place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water has absorbed. Drain. Rinse. Transfer to a large bowl.
- Step 2Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add parsley, cucumber and dressing to quinoa. Toss to combine. Serve.
- Vegan
- Vegetarian
Nutrition
569 kj
Energy
3g
Fat Total
0.3g
Saturated Fat
2.4g
Fibre
4.5g
Protein
57mg
Sodium
20.8g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Quinoa (pronounced ‘keen-wa’) is the seed of a plant native to South America. Look for it in health food shops or the health food aisle of large supermarkets.
Serve with: Grilled chicken thighs or beef or lamb skewers with yoghurt.
FODMAP friendly recipe for a Low FODMAP diet.
- Author: Rowie Dillon
- Image credit: Steve Brown
- Publication: Super Food Ideas
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