Cranberry Apple Quinoa Salad (Low FODMAP)
20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-5
Apples you say? And it’s low FODMAP? Yes! If you manage your serving sizes, you can (and should!) eat everything possible. For some foods I really love, I think of them more like a seasoning than a main course and I add just enough to get a taste but not so much as to trigger symptoms. Sitting down to eat less than 1/8 of an apple would definitely not be satisfying, but encountering small pieces of apple in a salad is quite wonderful. Hence this cranberry apple quinoa salad! I hope you enjoy this simple salad as much as I do. And, if you’re counting, this salad contains 11 different plants so your gut biome will be happy too.
Ingredients: Salad
1 cup quinoa (uncooked), rinsed well
3 tablespoons basil, roughly chopped
2. tablespoons mint, roughly chopped
1/2 apple, cored and chopped into small pieces
1/2 cup pumpkin seeds (raw)
1/2 cup walnuts, roughly chopped
3/4 cup crumbled feta cheese
1/2 cup dried cranberries
Ingredients: Dressing
1 lemon, juiced
1/2 lime, juiced
1 tablespoon maple syrup
1/4 cup olive oil
1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper
Directions
(1) Cook quinoa: Rinse and cook quinoa per package instructions and let cool. (Be sure to rinse it very well before cooking.)
(2) Prepare: Chop the walnuts, basil, mint, and apple.
(3) Prepare salad: In a large bowl combine the quinoa, basil, mint, apple, pumpkin seeds, walnuts, and feta.
(4) Make the dressing: In a small jar or bowl, combine all dressing ingredients. Shake or whisk to combine.
(5) Dress the salad: Drizzle the dressing over the salad. Toss to combine.
Make-ahead note: At this point, you may keep the salad in the refrigerator until you’re ready to serve. The flavors improve with time so keep right on enjoying this salad and don’t be afraid to make it ahead.
(6) Plate and serve: Serve right away, or chill in the refrigerator and serve for up to 3 days.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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