Greek Quinoa Salad

The right diet can do more than just nourish or aid in weight loss. The low-FODMAP diet is changing lives. If you suffer from the pain and discomfort of a digestive condition such as IBS, Crohn’s disease, ulcerative colitis, or nonresponsive celiac disease, it just might change yours. And even if your just looking for a diet that is healthy for your digestive system, the recipes within The Low-FODMAP Diet Cookbook are all delicious and worth following! Like this amazing recipe for Greek Quinoa Salad. Yum!

GREEK QUINOA SALAD

Yield: 6 servings

This gluten-free take on a Greek pasta salad is laden with strong flavors—think tomato, olives, feta, and fresh parsley—and it boasts an added layer of texture from roasted sunflower seeds. It’s a big hit at potlucks and barbecues: I often bring it along to share so that I know I’ll have a low-FODMAP choice, and everyone else really enjoys it, too.
1 cup (173 g) quinoa, rinsed
1½ cups (355 ml) water
¾ teaspoon kosher salt, divided
1 cup (180 g) chopped tomatoes
1 can (2.25 ounces, or 62 g) sliced black olives, drained
½ cup (75 g) crumbled feta cheese
¼ cup (36 g) roasted unsalted sunflower seeds
4 scallions (green parts only), sliced
¼ cup (15 g) chopped fresh Italian parsley
¼ cup (60 ml) fresh lemon juice
2 tablespoons (28 ML) extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
In a medium saucepan, combine the quinoa, water, and ½ teaspoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until most of the water is absorbed. Keeping the pan
covered, remove it from the heat and let it steam for 5 to 10 minutes. Spread the quinoa on a baking sheet and let cool, about 30 minutes.

Transfer the cooled quinoa to a large bowl. Add the tomatoes, black olives, feta cheese, sunflower seeds, scallions, and parsley. Toss to combine. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, the remaining ¼ teaspoon kosher salt, and the black pepper.

Pour the lemon dressing over the quinoa salad and toss. Serve immediately or store in the refrigerator for up to 2 days.

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Learn to soothe your digestive difficulties with 100 delicious recipes from The Low-FODMAP Cookbook!

FODMAPs are carbohydrates that are not properly absorbed in the small intestine by people with digestive difficulties such as IBS, Crohn’s Disease, and Colitis. Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they’ll appeal to the whole family!