Low FODMAP Lemon Quinoa Salad with Lentils and Artichokes

• porciones: 4 servings
• tiempo activo: 1 hour 10 minutes
• tiempo total: 1 hour 20 minutes

Ingredientes

1 cup uncooked quinoa, rinsed and drained // see note

2 tablespoons extra-virgin olive oil

2 tablespoons garlic-infused olive oil (or additional extra-virgin olive oil)

2 tablespoons fresh lemon juice (about 1 lemon)

½ teaspoon dried thyme

Kosher salt and freshly ground black pepper

⅔ cup (100 grams) drained canned artichoke hearts, chopped into bite-sized pieces

½ cup (92 grams) drained canned lentils

½ cup green onion tops, green parts only

Instrucciones

Cook the quinoa according to package directions. I usually use my Instant Pot: 1 cup quinoa, 1½ cups cold water, and ½ teaspoon salt. Pressure cook for 1 minute, then let it naturally release for 10 minutes.

While the quinoa cooks, combine the extra-virgin olive oil, garlic-infused olive oil, lemon juice and dried thyme in a small jar with a tight-fitting lid. Seal and shake until well mixed. Season with salt and pepper to taste.

Transfer the cooked quinoa to a large bowl. Add the chopped artichokes, lentils, green onion tops, and lemon dressing. Stir gently to combine.

If preferred, chill the salad for 30-60 minutes.

Serve. This salad is best chilled, but can also be enjoyed warm.

Notas

Packed with fiber and perfect for meal prep. Hits plant protein, complex carbs, folate, and zinc.

Nutrición

• Tamaño de la Porción: 1.25 cups
• Calorías: 326
• Grasa Total: 16.9 g
• Grasa Saturada: 2.4 g
• Grasa Trans: 0 g
• Colesterol: 0 mg
• Sodio: 21 mg
• Carbohidratos Totales: 37.1 g
• Fibra Dietética: 6.9 g
• Azúcares Totales: 1.3 g
• Proteína: 9.2 g