Low FODMAP Carrot, Spinach and Quinoa Salad Recipe

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Carrot, Spinach and Quinoa Salad Recipe

 Time to make: 25-30 minutes

 Difficulty: Easy

 Servings: 1 portion

This is a great healthy and vegetarian recipe which is based around low FODMAP quinoa. It's still bustling with flavour and texture with delicious carrots, fresh mint, herbs and spices. It's also high in protein so a good meal for vegetarian, fodmap gym goers! If you don’t like the taste of quinoa swap it with basmati or brown rice, however then the meal may be a little heavy then, and not the light snack / lunch that is is with quinoa.

Ingredients

  • About 135 grams of quinoa
  • Ground coriander, 1 teaspoon
  • Lemon juice, 1 tablespoon
  • Ground cumin, 1 teaspoon
  • Ginger finely grated, 1 teaspoon
  • Finely chopped chives, 1 tablespoon
  • Finely chopped mint leaves, 1 tablespoon
  • 2 teaspoons of garlic oil
  • 3 tablespoons of olive oil
  • 1⅓ cup of water
  • A generous proportion of baby spinach leaves; pulled apart or roughly chopped.
  • 250 grams of small carrots, cut into ribbons
  • Salt, according to taste

Preparation

Start by washing and rinsing the quinoa in cold water and draining the excess water. Then in a medium saucepan, heat the garlic oil on a low flame.

Add all the spices and the finely grated ginger to the heated oil until the aroma rises; it should take about a minute. Now add the quinoa to the mix, stir well, and cook for about 2-3 minutes.

Next add the water to this and cover the pan. Let it cook for about 15 minutes until the water has all but disappeared. On a large plate, spread the quinoa evenly, and let it cool completely at room temperature. Soothe down the lumps (if any). This cooling shouldn't take too long if you properly spread it out.

Once the quinoa has cooled down, add to it the chopped and ribboned carrots, spinach and chives. Mix all the ingredients very well with a wooden spoon.

Make a mix of the olive oil and lemon juice, and pour it all over your salad. The delicious carrot, spinach and quinoa salad is ready! You can optionally garnish it with thinly sliced coriander.

Final Thoughts

For non vegetarian versions you can try adding prawns or chicken. But it'll taste better if you don't let the quinoa cool and serve it piping hot. Alternatively add more vegetables for a filling main meal. You can even add some fruit in the form of satsumas if you want a bit of sweetness.