Quinoa Salad
Low FODMAP, Gluten-Free
Servings Prep Time
4-6 20minutes
Cook Time
20minutes
Servings Prep Time
4-6 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large skillet, on medium heat, heat 2 teaspoons of sesame oil. Add in pine nuts, sunflower seeds, and chopped walnuts and cook until toasted.
  2. Add quinoa and 2 1/2 cups of water in pot and bring to boil. Once fully boiling, cover and reduce heat. Cook 15-20 until water is fully absorbed.
  3. While the quinoa is cooking, chop the arugula, parsley, and raspberries.
  4. Once quinoa is cooked, add it to a mixing bowl and fold in toasted nuts and seeds, raspberries, arugula, and parsley. Add a teaspoon of sesame oil, salt, and pepper, as desired.
  5. Enjoy!