1 cup of cooked quinoa 1 cup cooked quinoa (okay to cook in water or vegetable broth for extra flavor) 1 cup chopped, seeded vine-ripe tomato
1/2 cup chopped, seeded, skin removed cucumber
1/4 cup chopped onion or scallion*
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Pinch of sea salt
Combine the quinoa, tomato, cucumber, onion, and chopped herbs into a medium mixing bowl.
In a measuring cup, combine the lemon juice, oil and salt. Mix together. Then, pour the dressing over the salad.
Mix until well combined. Serve room temperature or cool.
Notes
Make sure to use scallions if you're following the low FODMAP diet
Comments