Want an easy low FODMAP meal? This is super easy to make and so healthy. Leftovers make a convenient lunch.
Ingredients
2 cup
Water
(or low sodium broth)
1 cup
Quinoa, uncooked
1 cup
Cherry Tomatoes
(chopped)
1 cup
Cucumber
(chopped)
1 cup chopped
Orange bell pepper
1/2 cup
Green onion
(diced; green parts only)
1/2 cup chopped
Olives
(optional)
1 cup, crumbled
Feta cheese
(or vegan cheese)
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)
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.
Mix together the oil, lemon juice, basil, oregano, salt, and pepper in a small jar or bowl.
Once the quinoa is cooled, add tomatoes, cucumber, pepper, green onion, olives (optional), and dressing to the bowl and mix well. Taste and add more seasoning as needed.
Top with crumbled feta and enjoy!
Notes:
Quick Tip:
Prep in advance and store in an airtight container in the fridge for up to 3 days.
Nutritional Highlights:
Quinoa - gluten-free and low glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc and iron.
