Looking for a twist on your next quinoa salad? This low FODMAP quinoa tabouleh is packed with fresh flavours but light on FODMAPs.
Bring water to a boil in a large saucepan. Stir in the quinoa and return to a boil, then reduce to low heat, cover the pan and simmer the quinoa until the liquid is gone (about 20 minutes). Transfer the quinoa to a large bowl and let it cool off.
While the quinoa is cooling, whisk together the lemon juice, oil, salt, and pepper in a small bowl. Pour it over the quinoa and add the parsley, cucumber, green onions, mint, and tomato and gently toss to coat.
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