Low FODMAP Quinoa Salad with Roasted Vegetables

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.

½ cup quinoa

1 cup water

Salt to taste

1 medium carrot, diced

1 medium courgette, diced

1 medium bell pepper, diced

2 tbsp garlic-infused olive oil

Your favourite low-FODMAP vinaigrette (balsamic vinegar will do nicely!)

Fresh herbs like parsley or basil for garnish

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.

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Low FODMAP Quinoa Salad with Roasted Vegetables