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Low FODMAP salad
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Moroccan Spiced Quinoa Carrot Salad

A quick low FODMAP salad recipe which takes just 20 minutes to throw together, perfect for lunch on a summer's day.
Prep Time20 minutes
Total Time20 minutes
Course: Main Course, Salad, Side Dish
Keyword: Low FODMAP, Plant-based, vegan, Vegetarian
Yield: 2 people
Calories: 600kcal
Author: Lizzie Sanchez

Equipment

  • 1 saucepan
  • 1 large bowl
  • 1 whisk

Materials

  • 85 g Quinoa dry, rinsed
  • 2 tbsps Extra Virgin Olive Oil
  • 1 1/2 tbsps Lemon Juice
  • 60 g Green Onion stalks finely chopped, green tops only
  • 1/2 tsp Moroccan Spice Blend garlic and onion powder free
  • 165 grams Chickpeas tinned
  • 1 Carrot large, grated
  • 2 tbsp Pitted Dates finely chopped
  • 30 g Baby Spinach chopped
  • 2 tbsp Sunflower Seeds toasted

Instructions

  • Cook the quinoa according to package directions. Set aside.
  • In a large bowl, whisk together the oil, lemon juice, green onion tips and Moroccan spice blend.
  • Add the remaining ingredients and the cooked quinoa to the same bowl. Mix to coat.
  • Divide onto plates and enjoy

Notes

Nutrition per serving: 600 kcal, 15 g protein, 24 g fat