Tomato Lime Quinoa Salad

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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.

Here’s a few of the goodies we had available at the workshop.

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.

Have you tried quinoa yet?

Quinoa is a gluten free ancient grain that is a great source of protein and fiber.

I asked the chef at the catering company to share her recipe and she is getting it together for me…but she did share a few key ingredients–lime juice, cumin and cilantro.

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.

The recipe at our workshop called for red quinoa.  But I had tri-color quinoa from Trader Joe’s so I just used that.

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.

Since I love tomatoes and scallions, I added some to my dish.  Since the only fresh herb I had in the house was fresh dill, I swapped out the cilantro for dill.

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.


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