Whenever possible, I enjoy experimenting with flavors from around the world. Inspired by a dish I had while studying abroad in Egypt, this Low FODMAP Quinoa Tabbouleh is gluten-free (it’s normally made with wheat bulgur) and filled with fresh flavor!
To make this low FODMAP tabbouleh, add these ingredients to your shopping list:
- Quinoa – 3 cups cooked (about 1 cup dry)
- Garlic-infused oil – ⅓ cup
- Lemon – 3 tablespoons juice + 1 teaspoon zest (about 1 lemon)
- Roma tomatoes – 1 cup diced (about 3 medium)
- Cucumber – 1 cup diced (about ½ cucumber)
- Flat-leaf parsley – ½ cup chopped
- Fresh mint leaves – ½ cup chopped
- Feta cheese – ⅓ cup crumbled
- Kalamata olives – ⅓ cup halves
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with your dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Quinoa is a low-FODMAP whole grain and source of plant-based protein. White, red, and black quinoa have all been tested. The recommended low FODMAP serving is 1 cup cooked or 155 grams.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. Learn more about why it’s okay in my Low FODMAP Garlic and Onion Substitutes post.
Roma tomatoes can be low FODMAP depending on the serving size. The low FODMAP serving size is one “small” Roma tomato or 75 grams.
Cucumbers are a FODMAP-free food. Enjoy according to your appetite.
Feta cheese: A low FODMAP serving is 3 tablespoons or 40 grams. Lactose content may vary between brands. Look for products that have less than 1 gram of sugar per serving, like Athenos Traditional Feta. Find grams of sugar on the nutrition facts panel in the US.
Olives contain minimal FODMAPs. Enjoy according to your appetite.
To make this low FODMAP quinoa tabbouleh, simply:
Step 2: In a small mixing bowl, whisk together garlic-infused oil, lemon juice, lemon zest, salt, and pepper.
Step 3: To the large mixing bowl with the cooked quinoa, add the tomato, cucumber, parsley, mint, and lemon vinaigrette. Add optional feta and olives. Stir to mix.
Serve after preparing. Or, cover and refrigerate for an hour and serve chilled.
With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.
- 3 cups leftover cooked quinoa
- ⅓ cup garlic-infused olive oil
- 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon)
- Salt and pepper
- 1 cup diced Roma tomatoes (about 3 small)
- 1 cup diced cucumber (about ½ cucumber)
- ½ cup chopped flat-leaf parsley
- ½ cup chopped fresh mint leaves
- ⅓ cup crumbled feta cheese
- ⅓ cup halved kalamata olives
- If not already prepared, cook quinoa according to package instructions. One cup dry quinoa generally yields 3 cups cooked. Transfer cooked quinoa to a large mixing bowl.
- In a small mixing bowl, whisk together garlic-infused oil, lemon juice, lemon zest, salt, and pepper.
- To the large mixing bowl with the cooked quinoa, add the tomato, cucumber, parsley, mint, and lemon vinaigrette. Add optional feta and olives. Stir to mix.
- Serve after preparing. Or, cover and refrigerate for an hour and serve chilled.
- Category: Side Dish
- Cuisine: Mediterranean