A delicious and simple quinoa salad featuring cranberries and walnuts. Perfect for fall! Low FODMAP & gluten-free.
Ingredients
1 cup
Quinoa, uncooked
2 cup
Cherry Tomatoes
(halved)
1 cucumber(s)
Cucumber
(English, chopped)
2 stalk(s)
Green onion
(green parts ONLY, chopped)
1/2 cup
Cranberries
(dried or fresh)
1 cup
Walnuts
(chopped)
1 cup
Cranberry juice (unsweetened)
((low FODMAP (see notes)))
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
Red wine vinegar
1 tbsp
Maple syrup
1 tsp
Salt
1 tsp
Black 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.
