Low FODMAP Rainbow Quinoa Salad
Eat the rainbow with this Low FODMAP Rainbow Quinoa Salad. It’s filled with whole-grain quinoa, fresh veggies, and a delicious Asian-inspired dressing.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup shredded red cabbage
- 1 cup diced zucchini
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro leaves
- ½ medium jalapeño, minced (optional); seeds can be removed for less heat
- 4 green onion tops (green parts only), sliced
- ¼ cup reduced-sodium soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
Instructions
- 1
Rinse quinoa. Transfer to a medium saucepan. Add water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes or until the water is absorbed. Remove quinoa from heat. Cover and let the quinoa sit for 5 minutes. Fluff with a fork.
- 2
Place cooked quinoa, red cabbage, zucchini, red pepper, cilantro, jalapeno, and green onions (green parts only) in a large bowl.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Pour salad dressing over quinoa mixture and stir to mix. Season with salt.
- 4
Serve warm or chill in the refrigerator until ready to eat.