Saturday, July 25, 2020

Quinoa, Chickpea and Zucchini salad



This is a fun summer salad, easy to make, gluten free and nutritious. It is inspired by this Italian spelt and chickpea salad. This would be great to have on hand as a snack or as a packed lunch. 

Ingredients:

  • 4 cups of cooked quinoa, I found a boil in the bag quinoa which I love as cooks faster in about 15 minutes
  • one zucchini chopped
  • 1 clove of garlic this can be omitted if on a low FODMAP meal plan.
  • a handful of chopped green beans 
  • one cup of chopped cherry tomatoes 
  • 1/2 a teaspoon of Italian herbs, olive oil and salt and pepper to taste. 
  • one small carrot chopped
  • a can of chickpeas
  • 4 green onion tops 
Method:

  1. cook the quinoa and keep to one side 
  2. heat a little olive oil and add the green onion tips, I used this to be low FODMAP
  3. add the zucchini, green beans, carrot and sauté for about 7-10 minutes until soft
  4. add the herbs, chickpeas and salt and pepper to taste 
  5. remove from the heat and allow it to cool and mix in the quinoa.
  6. enjoy.



This meal is low FODMAP and gluten free, to learn more about the Dietary Management of IBS and the low FODMAP approach, click the link to see a recent blog post I wrote for my business blog, and if I can help you in any way drop me a line. 


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