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 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the salad
-
gourmend vegetable broth, 2 cups
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quinoa, 1 cup
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tomato, ⅓ cup diced
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arugula, 1 cup
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scallions, ¼ cup, chopped green parts only
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red bell pepper, ½ pepper diced
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chickpeas, ⅓ cup canned, drained & rinsed thoroughly
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zucchini, ½ cup chopped
-
broccoli florets, ½ cup
For the dressing
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fresh lemon juice, 6 tbsp
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olive oil, 4 tbsp
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ground cumin, 1 tsp
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paprika, 1 tsp
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gourmend garlic scape powder, ½ tsp
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salt, 1 tsp
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ground black pepper, ½ tsp
Directions
- Step 1
Bring broth to a boil in a pot over medium high heat. Add quinoa and cook according to package instructions.
- Step 2
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.
- Step 3
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.
- Step 4
Drizzle the dressing into the bowl and toss one last time to fully coat.