Quinoa Salad

Posted byKMo679Posted inhttp://schemas.google.com/blogger/2008/kind#post, Uncategorized, Vegetable Recipes

This past weekend was Mother’s Day, and I was lucky enough to have my momma come to me, as well as my aunt and sister.  My sister has started a new diet, so I thought it would be simpler for me to prepare a nice lunch at the house.  Oh a diet, no big deal…have you heard of the low fodmaps diet?  For starters, fodmaps stands for Fermentable Oligo-, Di- and Mono-saccharides, and Polyols.  Chew on that for an appetizer!

The diet was created to help those with IBS or to determine food nuisances.  Research has found that foods containing a high level of these fodmaps result in more liquid and gas in your intestines which results in stomach pains, bloating, and other IBS symptoms.  So eliminating these from your diet (if you have IBS) should decrease your symptoms noticeably! 

Ok, so what foods have high fodmaps and which do not?  That is the question.  Check out these charts:


So naturally, I felt a challenge coming on.  I knew I could create recipes that adhered to this diet, but would everyone else enjoy the recipes?  I’ll let you be the judge of that!

Quinoa Salad


-WAIT- if you are going to make this, you MUST know how to pronounce the star ingredient.  Before I was corrected by my certified food expert of a husband I would say “QUIN-NO-AH”.  Even though it sounds right and rolls off the tongue with ease, it is wrong.  The correct pronunciation is “KEEN-WAH”.  Just chalk it up to the genius who came up with the English language.

Ingredients
1 cup dry quinoa
2 cups water
1 tablespoon olive oil
4 tablespoons cider vinegar
1 pint cherry tomatoes, diced
1 handful fresh basil, chiffonade
Salt
Pepper

Directions
-Follow the cooking directions on the box of quinoa.  I actually cooked mine in the microwave!
-While quinoa is still hot, mix in the tomatoes, basil, olive oil, and cider vinegar. 
-Give the salad a little taste and add salt and fresh cracked pepper as needed.
-Place in the refrigerator to cool and serve chilled.

*This salad tastes better if you make it the night before and refrigerated.  Gives the vinegar time to soak into the tomatoes and the basil’s flavor to pop.
*Use whatever tomatoes you can find.  I prefer to use small and sweet ones.
*Feel free to change up the type of vinegar you use to end up with a whole new salad!  Red wine or balsamic vinegar would be great alternatives!

Published by KMo679

I like orange.

17 thoughts on “Quinoa Salad”

  6. I have been sitting on my laurels, saying I'm gonna try my hand at making quinoa. I really gotta do it. This looks really great. I saw your comment about the feta, I think that would be amazing here.

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  8. This is very interesting. I have a cast iron system (know on wood) but still love salads like this. Mr. Hungry Couple has some stomach issues, though. I hadn't heard of this new diet but will now look into it for him. Thanks.

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  9. Stay tuned, I have a few more recipes from lunch to post through out the rest of the week. And definitely look into the diet. My sister has had a dramatic improvement since being on the diet.

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  12. The hardest FODMAP to avoid for us fructose malabsorbers is onion. No problem when you are cooking at home obviously, but eating out…..onion is in nearly everything. The preprepared stocks, jus and other sauces, soups and so much more.

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  14. amazingly I was just looking for a quinoa recipe today! I was reading the back of the package for options but now I think I'll try this one.

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  16. What a coincidence. I just got Quinoa from Whole foods today to try out some new recipes after reading this book “Quinoa365”. Will definitely try out this salad.

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