This gluten-free take on a Greek pasta salad is laden with strong flavors—think tomato, olives, feta, and fresh parsley—and it boasts an added layer of texture from roasted sunflower seeds. It’s a big hit at potlucks and barbecues: I often bring it along to share so that I know I’ll have a low-FODMAP choice and everyone else really enjoys it, too.
LOW FODMAP GREEK QUINOA SALAD Recipe
- 1 CUP (173 G) QUINOA, RINSED
- 1½ CUPS (355 ML) WATER
- ¾ TEASPOON KOSHER SALT, DIVIDED
- 1 CUP (180 G) CHOPPED TOMATOES
- 1 CAN (2.25 OUNCES, OR 62 G) SLICED BLACK OLIVES, DRAINED
- ½ CUP (75 G) CRUMBLED FETA CHEESE
- ¼ CUP (36 G) ROASTED UNSALTED SUNFLOWER SEEDS
- 4 SCALLIONS (GREEN PARTS ONLY), SLICED
- ¼ CUP (15 G) CHOPPED FRESH ITALIAN PARSLEY
- ¼ CUP (60 ML) FRESH LEMON JUICE
- 2 TABLESPOONS (28 ML) EXTRA-VIRGIN OLIVE OIL
- 1 TEASPOON DIJON MUSTARD
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
LOW FODMAP GREEK QUINOA SALAD Steps
- In a medium saucepan, combine the quinoa, water, and ½ teaspoon of the kosher salt.
- Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until most of the water is absorbed.
- Keeping the pan covered, remove it from the heat and let it steam for 5 to 10 minutes.
- Spread the quinoa on a baking sheet and let cool, about 30 minutes.
- Transfer the cooled quinoa to a large bowl.
- Add the tomatoes, black olives, feta cheese, sunflower seeds, scallions, and parsley. Toss to combine. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, the remaining ¼ teaspoon kosher salt, and the black pepper.
- Pour the lemon dressing over the quinoa salad and toss. Serve immediately or store in the refrigerator for up to 2 days.