Greek Quinoa Salad
Want an easy low FODMAP meal? Try out this greek quinoa salad! Super easy to make and so healthy. Leftovers make a convenient lunch. Vegetarian and gluten-free.
Ingredients
- 1 cup dry quinoa
- 2 cups broth or water
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 1 cup chopped bell pepper
- 1/2 cup diced green onion green parts only
- 1 cup feta
- Olives optional
- 2 tablespoons extra virgin olive oil (can use garlic infused oil, see notes)
- 3 tablespoons lemon juice
- 1 tsp basil dried
- 1 tsp oregano dried
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
- Wash and dry your vegetables. Chop the veggies and feta into bite sized pieces.
- Mix together the oil, lemon juice, basil, oregano, salt and pepper in a small bowl.
- Once the quinoa is cool, add the vegetables 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.
Notes
- Garlic infused oil is low FODMAP and can add an extra punch of flavour to this recipe. You can replace some or all of the 2 tablespoons of oil with infused oil. Garlic infused oil can be very strong, so I recommend starting with one or two teaspoons and tasting before adding more. This article has more information on garlic infused oils and information on how to safely make your own.
- The dark green leaves of green onions are low FODMAP, but the white bulbs contain fructans. If you are in the elimination phase or know you are sensitive to fructans make sure to only use the dark green parts.
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