Cranberry Walnut Quinoa Salad
A delicious and simple quinoa salad featuring cranberries and walnuts. Perfect for fall! Low FODMAP & gluten-free.
Ingredients
Salad
- 1 cup dry quinoa
- 1 pint cherry tomatoes halved
- 1 English cucumber chopped
- 1-2 stalks green onion chopped green parts ONLY
- 1/2 cup dried cranberries or fresh
- 1 cup walnuts chopped
Dressing
- 1 cup cranberry juice (low FODMAP see notes)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Bring 1.5 cups of water to a boil in a saucepan. Add quinoa, reduce heat to low, and cover saucepan with a lid. Cook quinoa for 15 minutes, then remove saucepan from heat and fluff quinoa with a fork.
- In a separate saucepan bring cranberry juice to a boil. Reduce heat and let the juice simmer for 5 minutes. Remove the saucepan from heat and let cool. Whisk in the olive oil, red wine vinegar, maple syrup, salt and pepper.
- In a large bowl mix together the tomatoes, cucumber, green onion, dried cranberries and walnuts. Once the quinoa has cooled off, mix into the large bowl. Pour the in the dressing and mix well.
- Store in the fridge for up to 1 week.
Notes
- Each of the 8 servings contains approximately 1 Tbsp of dried cranberries, which is the max serving size suggested for one meal. If you are sensitive to fructans, and think you may eat more than 1 serving at a time, decrease the total amount of dried cranberries to 1/4 cup (or use fresh cranberries).
- When purchasing cranberry juice read the label carefully. Diet cranberry juices may have added fructose and/or sugar alcohols (e.g., sorbitol, erythritol, etc.)
- Only use the green part of the green onions. The white parts contain FODMAPs.
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