Low-FODMAP quinoa, feta and spinach salad

Big plates, Cold food, Little plates

Low-FODMAP quinoa salad

Low-FODMAP | Gluten-Free | Vegan | Anti-inflammatory

Ingredients

  • 200g/7oz quinoa (red quinoa is good but any will do)
  • Olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp garlic-infused olive oil
  • 2 tsp ground cumin
  • 200g block feta cheese, crumbled 
  • ½ cucumber, chopped
  • 150g spinach, roughly chopped
  • 2 tomatoes, roughly chopped
  • I tsp chopped chives
  • Optional: other herbs as you like to make it more herby – coriander, mint

Method

  1. To cook the quinoa, first rinse with cold water until the water runs clear. Use 200g of quinoa in 1.25 cups of cold water in a pot. Bring to the boil. Reduce to a simmer for 15 minutes and until all the water has been absorbed. Allow to steam, and fluff with a fork. Quinoa should be fluffy, not soggy.
  2. Put quinoa into a bowl, then toss with the olive oil, vinegar, garlic oil and cumin while still warm. Season with salt and pepper to taste.
  3. Toss through the vegetables and feta, and herbs, and serve. Good warm or cold.

Recipe tips
Add some fried tempeh for extra protein.

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