Greek Quinoa Salad

Want an easy low FODMAP meal? This is super easy to make and so healthy. Leftovers make a convenient lunch. Vegetarian and gluten-free.

This Greek style Tabbouleh Salad is great as a main dish for lunch or a side dish for dinner. It can even be used for an invigorating and filling afternoon snack. Quinoa is high in fiber and protein making it a great grain to keep you full and keep your blood sugars stabilized. Using flavors such as oregano, basil, lemon juice and olives allows you to need less salt but still have big flavor. Enjoy!

Ingredients

• 1 cup Quinoa, uncooked
• 2 cup Water (or low FODMAP broth)
• 2 tbsp Extra virgin olive oil, garlic-infused (for dressing)
• 3 tbsp Lemon juice (for dressing)
• 1 tsp, ground Basil, dried (for dressing)
• 1 tsp Oregano, dried (for dressing)
• 1/4 tsp Salt (for dressing)
• 1/4 tsp Black pepper (for dressing)
• 1 cup Cherry Tomatoes (chopped)
• 1 cup Cucumber (chopped)
• 1 cup chopped Orange bell pepper chopped
• 1/2 cup Green onion, scallion, ramp (diced; green parts only)
• 1/2 cup chopped Olives (optional)
• 1 cup, crumbled Feta cheese (or vegan cheese)

Instructions

1. Pour the broth or water into a medium saucepan and bring to a boil. Add the quinoa and reduce heat to low. Simmer with lid on for 15 minutes until water is absorbed. Pour the quinoa into a large bowl and let cool.

2. Mix together the oil, lemon juice, basil, oregano, salt and pepper in a small jar or bowl.

3. Once the quinoa is cool, add tomatoes, cucumber, pepper, green onion, olives (optional) and dressing to the bowl and mix well. Taste and add more seasoning as needed. If you use a salt-free both or water you may want to add more salt. Top with crumbled feta and enjoy!

Quick Tips

Storage: Prep in advance and store in an airtight container in the fridge for up to 3 days.

Nutritional Highlights

Quinoa: A wonderful gluten-free and lo glycemic seed that is a complete protein as it contains all essential amino acids. It’s high in fiber, magnesium, folate, zinc and iron.