LOW FODMAP GREEK QUINOA SALAD Recipe

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

  1. In a medium saucepan, combine the quinoa, water, and ½ teaspoon of the kosher salt.
  2. 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.
  3. Keeping the pan covered, remove it from the heat and let it steam for 5 to 10 minutes.
  4. Spread the quinoa on a baking sheet and let cool, about 30 minutes.
  5. Transfer the cooled quinoa to a large bowl.
  6. 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.
  7. Pour the lemon dressing over the quinoa salad and toss. Serve immediately or store in the refrigerator for up to 2 days.

LOW FODMAP GREEK QUINOA SALAD Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

LOW FODMAP GREEK QUINOA SALAD Ingredients

  • 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 BL ACK 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 Method

  1. In a medium saucepan, combine the quinoa, water, and ½ teaspoon of the kosher salt.
  2. 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.
  3. 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.
  4. Transfer the cooled quinoa to a large bowl.
  5. Add the tomatoes, black olives, feta cheese, sunflower seeds, scallions, and parsley. Toss to combine.
  6. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, the remaining ¼ teaspoon kosher salt, and the black pepper.
  7. Pour the lemon dressing over the quinoa salad and toss. Serve immediately or store in the refrigerator for up to 2 days.

No Replies to "LOW FODMAP GREEK QUINOA SALAD Recipe"

    Leave a reply

    Your email address will not be published.