Quinoa Chopped Salad (low FODMAP)

60 Minutes • Low FODMAP • Gluten-Free • Serves 8 • Ok to make-ahead: Steps 1 - 5

This salad is as beautiful as it is healthy and delicious. It’s the perfect weekday working-from-home lunch or the main event for your next fancy luncheon. Keep in mind it improves with time so it’s the perfect salad to make ahead and keep in the fridge. Serve it as is, or add a little of whatever you have on hand to change things up each time (roasted vegetables, chunks of cheese or cooked meat, a few more nuts, some grated parmesan, whatever you like!)

Ingredients: Salad

1 cup tri-color (or any color) quinoa (yielding about 2 cups cooked)

3/4 cup diced carrots

3/4 cup diced English or Persian mini cucumber

1/2 cup diced red, orange, or yellow bell pepper

1/4 cup fresh mint - chopped

1/4 cup green onions (green part only) chopped

1/4 cup chopped parsley

3/4 cup raw almonds, chopped

1/2 cup roasted and salted pepitas (pumpkin seeds)

3/4 cup crumbled feta

1 cup cherry tomatoes (cut in half)

1 cup cooked turkey, chicken, or other low FODMAP cooked meat, cut into bite-size pieces

1 medium avocado, chopped

2 cups arugula, baby spinach, or other low FODMAP salad green

Additional chopped mint or parsley for serving

Ingredients: Dressing

1/4 cup lime juice

3/4 cup olive oil

1/4 cup Balsamic vinegar

1 teaspoon ground cumin

1 - 2 teaspoons Kosher salt (or to taste)

1 teaspoon freshly ground black pepper

Directions

(1) Prepare quinoa: Rinse and cook the quinoa according to package instructions and set aside to cool.

(2) Prepare salad ingredients: Wash, chop, and put in a large bowl all salad ingredients except the greens.

(3) Prepare salad dressing: Combine all dressing ingredients in a jar or small bowl and shake or whisk to combine. Taste and add additional salt and pepper as needed to suit your taste.

(4) Prepare salad greens: Wash and spin dry the salad greens and avocado.

(5) Dress the salad: If you’re going to serve right away, add a bit of the dressing to the greens and toss to combine. Then add the rest of the dressing to the quinoa salad and stir to combine.

(6) Finish: Taste and add additional salt and pepper as needed to suit your taste.

Make-ahead note: This salad improves with time so make the whole thing ahead and just toss fresh greens with oil and vinegar before plating with the salad.

(7) Plate and serve: Put a bed of greens on each plate then top with a generous scoop of the quinoa chopped salad mix. Add the chopped avocado and sprinkle with additional chopped mint or parsley.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ salad recipes you might enjoy