30 Minute Low FODMAP Quinoa Salad and Dressing
Looking for a flavourful, hearty salad packed with veggies and quinoa? This low FODMAP quinoa salad is loaded with crunchy cucumbers, colourful radicchio and fragrant herbs and tossed in a creamy maple tahini dressing. It’s an nourishing IBS friendly salad that everyone will absolutely love.
Equipment
- handheld immersion blender or bullet blender
Ingredients
- ½ cup quinoa or 2 cups leftover cooked
- 1 small head radicchio thinly sliced (about the size of a medium orange)
- 1 cup sliced cucumber
- ½ packed cup fresh dill chopped
- ⅓ packed cup fresh mint leaves sliced
- ½ cup walnut halves chopped
- 1 batch maple tahini dressing
Instructions
- If starting with dry quinoa, bring quinoa to a boil in a small pot with 1 cup water and a pinch of salt. Once boiling, lower heat to medium and cook, with lid ajar, for 10-15 minutes until water is absorbed. Spread cooked quinoa on a piece of parchment or a plate to cool quickly.
- While quinoa is cooking, prepare your veggies and maple tahini dressing.
- Place quinoa in a medium salad bowl with the radicchio, cucumber, dill, mint, and walnuts. Right before serving, toss salad with maple tahini dressing and enjoy.
- Leftovers can be stored for up to 3 days in an airtight container in the fridge.
Video
Notes
This salad serves 2-3 as a full sized main dish salad, or 4-6 as a side dish.
The salad is low FODMAP even if you eat 1/2 of the full recipe, so fill your belly!