Low FODMAP Chickpea and Quinoa Salad
This quinoa salad is both light and fresh. perfect side dish on a hot summers day
Servings: 2
Calories: 328kcal
Cost: $
Ingredients
- 1 tbsp cooking oil
- 100 grams quinoa (uncooked) =300g cooked (150g/portion)
- 1 medium carrot
- 100 grams zucchini
- 1 tomato maximum 130 grams
- 84 grams canned chickpeas (drained and rinsed)
- 1 handful fresh corriander
- 1 splash lime juice
- 1/2 pinch salt and pepper to taste
Instructions
- Bring a medium saucepan of water to a boil and add in the quinoa. Turn the heat down to a gentle simmer for about 10 minutes.
- Cut the carrot and zucchini into small chunks.
- Heat the oil in a medium saucepan at a medium heat and add the carrots first for about 3 minutes, stirring occasionally to avoid sticking to the pan.
- Add in the zucchini for a further 3-4 minutes until both the carrots and zucchini have softened. Take off the heat and set aside.
- Cut the tomato into medium sized chunks and set aside.
- Drain the quinoa and let sit for a couple of minutes to let it fluff up and dry out slightly.
- In a medium-large bowl add the carrots and zucchini, followed by the tomatoes and the rinsed chickpeas and mix. Fold in the quinoa.
- Season with salt and pepper according to your taste. Add a splash of lime juice and mix in the fresh corriander and enjoy either warm or cold!