This Quinoa Salad with Roasted Vegetables is a real lunchtime superstar. It's hearty, healthy, and full of vibrant flavors. The nutty quinoa pairs beautifully with the sweet, roasted veggies, and your favourite low-FODMAP vinaigrette adds the perfect tangy finish. Sprinkle some fresh herbs on top for an extra pop of freshness.
Rinse the quinoa under cold water. In a small saucepan, bring the quinoa, water, and a pinch of salt to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Preheat your oven to 200°C (around 400°F). Toss the carrot, courgette, and bell pepper with the garlic-infused olive oil and a bit of salt. Spread them on a baking sheet and roast for 20 minutes or until tender and lightly browned.
Combine the cooked quinoa and roasted vegetables in a bowl. Drizzle with your favorite low-FODMAP vinaigrette and toss to combine. Garnish with fresh herbs and serve.
Ingredient Notes:
Quinoa - This is considered a low FODMAP grain and can be consumed in moderate amounts, typically up to 1 cup (cooked) per serving. We wouldn’t recommend going above that!
Bell Peppers - They are low FODMAP in small to moderate amounts. The recommended serving size is typically up to 75g (about 1/2 cup) of diced bell pepper.
Ingredients
Directions
Rinse the quinoa under cold water. In a small saucepan, bring the quinoa, water, and a pinch of salt to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Preheat your oven to 200°C (around 400°F). Toss the carrot, courgette, and bell pepper with the garlic-infused olive oil and a bit of salt. Spread them on a baking sheet and roast for 20 minutes or until tender and lightly browned.
Combine the cooked quinoa and roasted vegetables in a bowl. Drizzle with your favorite low-FODMAP vinaigrette and toss to combine. Garnish with fresh herbs and serve.