20-Minute Tabbouleh Salad with Quinoa (Low FODMAP)
Looking for an easy recipe for tabbouleh salad with quinoa? This tabbouleh salad is FODMAP friendly and super fresh - perfect for a summer salad!
Servings: 4
Ingredients
- 3/4 cup quinoa, rinsed & cooked as per instructions
- 1 lemon
- 1 garlic clove, minced* OMIT if low FODMAP
- 1/3 cup extra-virgin olive oil
- 1 cucumber or 3 mini cucumbers, diced
- 1 1/2 cups cherry tomatoes, halved (optional)
- 2 bunches flat-leaf parsley
- 1 bunch fresh mint
- 2 scallions, thinly sliced (green parts only if low FODMAP)
- salt & pepper to taste
Instructions
- Cook quinoa as per instructions
- In a food processor or blender, combine parsley, mint, and olive oil. Season with salt and pepper, to taste. Pulse in blender until the consistency of a roughly chopped pesto.
- In a bowl, zest the lemon, and then juice the lemon. If using garlic, stir in garlic at this point.
- Combine all ingredients and toss until mixed.
Notes
Cooking Tips and Tricks:
Want more protein? Easy. Add a can of rinsed drained lentils. This will ALSO be low FODMAP as 1/2 a cup of lentils in one sitting is acceptable. PLUS - all that amazing fibre? It's a must do. In fact, I almost put it in the recipe, however - I've been teased recently for my obsession with lentils - so I'll let you decide ;).
More flavour? I'm totally game for adding ginger in place of the garlic in this recipe. It complements the mint and lemon SO nicely and is a great low FODMAP substitute.