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Quinoa spring salad

Quinoa spring salad recipe vegan, gluten free, low FODMAP
Quinoa Spring Salad

This is one of my favorite dishes for the spring and summer... so easy to make and always a big hit with my family. You can make up a big batch which lasts 3 days in the fridge so usually I will eat this with my family for dinner and then have the rest for my lunch for the next few days.



Chopped mint or dill

Grated carrot

Grated Beetroot

Chopped cucumber

Pea shoots

Pomegranate seeds

Cook the qunioa in boiling water on the hob. The amount you use depends on how many people it is for. I use around 2 heaped tablespoons per person. Add chopped tomatoes, salt and pepper. It will take around 15 minutes to cook, make sure it is soft and fluffy!

Allow to cool a little before adding the rest of the chopped vegetables and salad.

You can serve this with chicken, fish, feta or simply on it's own! I always top with a little olive oil and lemon dressing.


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