Low FODMAP Chèvre, Spinach and Quinoa salad
This quinoa salad feels extra decadent with this chèvre goats cheese.
Servings: 2
Cost: $
Ingredients
- 70 grams Quinoa uncooked
- 1 large tomato keep it under 130 grams
- 40 grams yellow pepper
- 60 grams chèvre goats cheese
- 40 grams fresh spinach
- 5 fresh basil leaves
- 1 pinch salt and pepper to taste
For the dressing (optional)
- 1/2 tbsp honey +1 tbsp water if using solid honey
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 3 tbsp olive oil
- 1 pinch salt
Instructions
Making the salad
- In a medium saucepan bring the quinoa to a boil, and let simmer on a medium heat for 10 minutes.
- Start chopping up the spinach leaves. I usually quarter the bigger ones and halve the smaller ones.
- Once the quinoa has cooked, drain it and set aside to let fluff up a bit.
- Dice the tomato and pepper and place into a medium mixing bowl.
- Finely chop the basil leaves and mix in with the tomatoes and pepper. Season with salt and pepper.
- Mix in the quinoa with the tomatoes and peppers and fold in the spinach*.
- Split the mixture between two bowls or you can also make four smaller side portions. Crumble the chèvre cheese on top of the portions.
The dressing**
- In a mug or bowl, mix together the Dijon mustard, balsamic vinegar, honey (and 1tbsp water if not using runny honey!) and salt until fully combined.
- While gently whisking, slowly add in the olive oil until the dressing has formed an emulsion. It should be smooth and creamy.
- Drizzle over the top of the salad and enjoy!
Notes
*If you don't want your spinach to wilt then you need to make sure the quinoa has cooled (this salad is great both warm and cold so you choose). If you want your spinach to stay fresh then rinse your quinoa with cold water when you drain it.
**The dressing will keep up to a week in the fridge!