Name: Low FODMAP Lemon Quinoa Salad with Lentils and Artichokes
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Low FODMAP
Ingredients: 1 cup uncooked quinoa, rinsed and drained // see note; 2 tablespoons extra-virgin olive oil; 2 tablespoons garlic-infused olive oil (or additional extra-virgin olive oil); 2 tablespoons fresh lemon juice (about 1 lemon); ½ teaspoon dried thyme; Kosher salt and freshly ground black pepper; ⅔ cup (100 grams) drained canned artichoke hearts, chopped into bite-sized pieces; ½ cup (92 grams) drained canned lentils; ½ cup green onion tops, green parts only

Description

This plant-based, low FODMAP salad combines whole grain quinoa, lentils, and artichoke hearts with a zesty lemon-thyme dressing for easy, make-ahead lunches.

Ingredients

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1 cup uncooked quinoa, rinsed and drained // see note
2 tablespoons extra-virgin olive oil
2 tablespoons garlic-infused olive oil (or additional extra-virgin olive oil)
2 tablespoons fresh lemon juice (about 1 lemon)
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper
⅔ cup (100 grams) drained canned artichoke hearts, chopped into bite-sized pieces
½ cup (92 grams) drained canned lentils
½ cup green onion tops, green parts only

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Instructions

Cook the quinoa according to package directions. I usually use my Instant Pot: 1 cup quinoa, 1½ cups cold water, and ½ teaspoon salt. Pressure cook for 1 minute, then let it naturally release for 10 minutes.
While the quinoa cooks, combine the extra-virgin olive oil, garlic-infused olive oil, lemon juice and dried thyme in a small jar with a tight-fitting lid. Seal and shake until well mixed. Season with salt and pepper to taste.
Transfer the cooked quinoa to a large bowl. Add the chopped artichokes, lentils, green onion tops, and lemon dressing. Stir gently to combine.
If preferred, chill the salad for 30-60 minutes.
Serve. This salad is best chilled, but can also be enjoyed warm.

Storage: Refrigerate in a sealed container for use within 3-4 days. Freezing is not recommended.

Notes

Low FODMAP Serving: One serving of this recipe (approximately 1.25 cups) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Nutrition Info: Nutrition facts are estimates (unless lab-tested) and can vary based on the specific ingredients and brands used.

Cooked Quinoa: Approximately three cups of leftover cooked and cooled quinoa can be substituted for uncooked quinoa. Start with step 2, and adjust step 4 depending on your temperature preference.

Prep Time: 10 minutes
Chill Time: 60 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stove-Top
Cuisine: Low FODMAP