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Vegan Rainbow Quinoa Salad (Low FODMAP & Gluten-Free)

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 413

Ingredients

  • 1 cup quinoa cooked; tri-colored, red, or white
  • ½ cup carrots diced
  • 1 cup red cabbage shredded
  • ½ cup cucumber diced
  • ½ cup zucchini diced
  • ½ cup green onion diced; use only green part
  • ½ cup red bell pepper diced
  • ¼ cup lemon juiced
  • ½ cup tahini
  • 1 tbsp Garlic Infused Olive Oil
  • 1 tbsp agave

Instructions

  • Rinse quinoa in a strainer under running water. Then drain well. Combine quinoa and water in a saucepan (1 cup quinoa: 2 cups water). Bring to boil then lower temperature to medium-low. Cover for 10-20 minutes until quinoa absorbs the water. Let quinoa cool or place in refrigerator.
  • Meanwhile, prepare the vegetables. Dice carrots, cucumber, zucchini, green onion, and red bell pepper into ½-1 inch cubes. Shred red cabbage into thin slices.
  • Combine vegetables and quinoa in a large serving bowl (wait to combine until quinoa is cooked).
  • Add lemon tahini dressing upon serving. Add green onion for garnish.

Lemon Tahini Dressing

  • In a blender, combine lemon, tahini, olive oil, and agave. Add salt and pepper according to preferences.
  • Alternatively, in a small bowl whisk lemon juice, tahini, oil, and agave. Add salt and pepper according to taste preferences.

Video

Nutrition

Calories: 413kcal | Carbohydrates: 45g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 35mg | Potassium: 638mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3701IU | Vitamin C: 51mg | Calcium: 96mg | Iron: 4mg