My colleague, Patsy Catsos and I hosted our first workshop for registered dietitians on the low FODMAP diet in Portsmouth, New Hampshire last Friday. It was a blast working with a group of smart colleagues that share a passion for digestive health and nutrition.
As part of our workshop, we included many low FODMAP menu selections at our lunch buffet including the most amazing quinoa (pronounced Keen-wah) salad. In fact, it was the tastiest quinoa dish I have ever eaten.
Quinoa is a gluten free ancient grain that is a great source of protein and fiber.
So in usual form, I didn’t wait for her to email the recipe to me…and started right away experimenting in the kitchen. I created a pretty delish version…3 servings later…it is so very, very yummy.
Quinoa has to be soaked and drained to remove the bitter tasting saponins on the outside of the grain.
It cooks up quickly–in fact, I think I did overcook it a bit.
This recipe is super easy to whip together and can be stored in the refrigerator for few days and incorporated into other meals as a side salad, topping to grilled fish, or as a meal by itself.
- 1 cup uncooked quinoa, soaked for about 15 minutes, drained and rinsed
- 1-2 fresh limes, juiced to taste (I used 2 limes but I love the lime-y taste)
- 3 fresh scallions, cut in thin rounds (FODMAP followers use green part only)
- 1-2 medium tomatoes, de-seeded and cut in small chunks
- 1 TB olive oil
- 1/2-3/4 tsp. cumin (I love cumin so added the 3/4 tsp. amount)
- Salt and pepper to taste
- 1-2 TB fresh dill or cilantro, chopped
- Cook quinoa according to package instructions.
- Add lime juice, scallions, tomatoes, olive oil, and cumin.
- Season with salt and pepper, to taste.
- Garnish with fresh herbs of choice.