Description
With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.
Ingredients
Scale
- 3 cups cooked quinoa
- ⅓ cup garlic-infused olive oil
- 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon)
- Salt and pepper
- 2 medium Roma tomatoes, diced (½ pound // 227 grams)
- 1 cup diced Lebanese, Persian, or mini cucumbers (⅓ pound // 150 grams)
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh mint leaves
Optional Mix-Ins:
- ⅓ cup crumbled feta cheese
- ⅓ cup halved kalamata olives
Instructions
- 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.
Notes
Low FODMAP Serving: One serving of this recipe (about ¾ cup or ⅙ recipe) uses low FODMAP amounts of ingredients. 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).
Update: This recipe was very slightly modified to reflect Monash's FODMAP retesting of cucumbers and Roma tomatoes.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Vegan
- Cuisine: Mediterranean