A low FODMAP salad with tasty dressing, perfect for warming up in winter.
Ingredients
2 cup
Broccoli, raw
2 cup
Red mini potato
(yellow or red)
2 cup
Green/yellow string beans, raw
1 1/2 tbsp
Extra virgin olive oil
1 cup
Quinoa, uncooked
2 cup
Water
(or low FODMAP broth)
1 pinch
Salt and pepper
1 cup
Baby spinach
(or other greens)
1/4 cup
Green onion
(green parts only)
1/4 cup
Pumpkin seeds (pepitas)
(or sunflower)
1/4 cup
Red wine vinegar
1/4 cup
Olive Oil, Extra Virgin
(extra virgin)
2 tsp
Dijon mustard
(smooth)
1/4 tsp
Salt
Instructions
Preheat oven to 400F.
Wash and dry vegetables. Chop the broccoli, potatoes and green beans into bite size pieces. If using baby potatoes chop in half. If using large potatoes, chop into 1/2 inch sized chunks.
Line a large baking sheet with tin foil or parchment paper. Toss the broccoli, potatoes and green beans in a bowl with the 1.5 tablespoon oil. Pour onto the baking sheet. Spread out the vegetables so they are in an even layer. Sprinkle with salt and pepper.
Roast in oven for 15 minutes, then flip the vegetables and roast 5-15 minutes more until vegetables are tender (see notes).
While roasting the vegetables, 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.
Chop the spinach and green onion into small pieces.
Mix together the dressing.
To serve, fill the bottom of your bowls with quinoa and top it with the vegetables. Drizzle on the dressing and enjoy!
Notes:
Vegetables
provide key vitamins and minerals important for the health and maintenance of the body!
