Low Fodmap Quinoa Salad with a Zesty Ginger Peanut Dressing
This low fodmap quinoa salad for IBS and SIBO is tossed in an Asian inspired lime, ginger peanut dressing with coconut aminos and tamari. The quinoa salad is made with low fodmap vegetables including broccoli, carrot and cabbage. Enjoy the low fodmap salad on its own for lunch or turn in into a protein packed buddha bowl with the addition of chicken or tofu!
Equipment
- 1 pot
- 1 chopping board and knife
- 1 small mixing bowl
- 1 medium salad bowl
Ingredients
- Salad Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 cup sliced cabbage
- 1 medium carrot
- 1 cup broccoli
- Peanut Dressing
- 3 tbsp peanut butter
- 3 tbsp coconut aminos
- 3 tbsp lime juice
- 1.5 tsp fresh ginger
- 1.5 tbsp maple syrup
- 1.5 tsp tamari
- 1 tsp red chili flakes
Instructions
- Place quinoa in a pot with the water. Bring to a boil then turn to low heat and let it cook for 15 mins. Remove from heat and set aside to cool.
- Thinly slice cabbage then chop in to smaller pieces. Chop carrot lengthwise into quarters then dice into small chunks. Finely chop the broccoli heads and cilantro.
- Place the chopped vegetables into a salad bowl with the cooked and cooled quinoa.
- Make the peanut dressing by finely chopping or grating the ginger and mixing all the ingredients together in a small bowl and whisking with a fork until combined.
- Toss the low fodmap quinoa salad with the peanut dressing then place in the fridge to chill before serving.