A Crunchy Vegetarian Quinoa Salad - gluten-free recipe and low FODMAP
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Ingredients
  • Quinoa (I used a white, black and red mixture)
  • Corn (freshly cooked and cut off the cob)
  • Zucchini
  • Leeks (green part only)
  • Fresh oregano
  • Tomatoes
  • Red bell pepper
  • Pine nuts
  • Vinaigrette dressing
Method
  1. Cook the quinoa according to the instructions on the packet.
  2. Cool completely.
  3. Chop up the vegetables into small chunks.
  4. Chop the oregano finely.
  5. Toast the pine nuts.
  6. Mix everything together.
  7. Dress with a vinaigrette made with olive oil, balsamic vinegar, salt and pepper. Add a little mustard if you are fine with that.
  8. This salad will keep fresh in the fridge for a few days.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/crunchy-vegetarian-quinoa-salad-gluten-free-recipe-low-fodmap/