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A white plate topped with a blend of chickpeas, quinoa and chopped bell pepper. There is a lemon slice on the side of the plate as garnish. The background is wooden.
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The Easiest Lemon Quinoa Salad (15 minutes)

This is the easiest lemon quinoa salad! Perfect for those who want a quick meal but also packs a lot of flavour. it is also low FODMAP too!
Course: Low FODMAP, lunch, Lunch/ Dinner, Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: cold, dairy free, gluten free, low fodmap
Servings: 5
Author: Ashley Turner

Ingredients

  • 3 cups cooked quinoa, 1 cup uncooked
  • 1 large red bell pepper, diced
  • 1 cup of canned drained and rinsed chickpeas
  • ¼ cup lemon juice, canned or approx. 1 lemon
  • 1 TBSP dried basil
  • ⅛ TSP salt
  • ¼ TSP black pepper

Instructions

  • Make 1 cup (uncooked) quinoa, as directed on package.
  • While quinoa is cooking, dice pepper into small pieces and place in large bowl.
  • Drain and rinse canned chickpeas and measure 1 cup. Add to large bowl.
  • When quinoa is cooked, add to the large bowl.
  • Season with lemon juice, basil, salt and pepper. Add more spices or lemon juice to taste, if desired.

Notes

Play with flavour: A drizzle of olive oil would go really well with this recipe. I would also suggest adding in a little bit of parmesan cheese for that extra savoury zing!
Other great mix-in options: Swap out the bell peppers for cucumbers or do a 50/50 mix for a colourful display. Feel free to add in any other veggies that you love!