Low FODMAP Vegetable Quinoa Salad
This salad has a delicious combination of all of your favorite vegetables and quinoa cooked in your favorite vegetable broth. Who said that a salad needed meat to be packed full of protein?
Low FODMAP Vegetable Quinoa Salad
Rated 5 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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gourmend vegetable broth, 2 cups
quinoa, 1 cup
tomato, ⅓ cup diced
arugula, 1 cup
scallions, ¼ cup, chopped green parts only
red bell pepper, ½ pepper diced
chickpeas, ⅓ cup canned, drained & rinsed thoroughly
zucchini, ½ cup chopped
broccoli florets, ½ cup
fresh lemon juice, 6 tbsp
olive oil, 4 tbsp
ground cumin, 1 tsp
paprika, 1 tsp
gourmend garlic scape powder, ½ tsp
salt, 1 tsp
ground black pepper, ½ tsp
For the salad
For the dressing
Directions
Bring broth to a boil in a pot over medium high heat. Add quinoa and cook according to package instructions.
While the quinoa cooks, mix up the dressing. Add all ingredients to a small mixing bowl & whisk vigorously to combine. Adjust seasoning as needed according to taste.
In a large mixing bowl, add all of the veggies & toss to combine. Once the quinoa is fully cooked, add it to the bowl and mix once more to fully incorporate the quinoa into the veggies.
Drizzle the dressing into the bowl and toss one last time to fully coat.