Recipes To Make
Low FODMAP Lemon Quinoa Salad with Lentils and Artichokes
4 servings
분량1 hour 10 minutes
활동 시간1 hour 20 minutes
총 시간재료
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
방향
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.
노트
Packed with fiber and perfect for meal prep. Hits plant protein, complex carbs, folate, and zinc.
영양 정보
1회 제공량
1.25 cups
칼로리
326
지방 전체
16.9 g
포화 지방
2.4 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
0 mg
나트륨
21 mg
탄수화물 전체
37.1 g
식이섬유
6.9 g
총 당류
1.3 g
단백질
9.2 g
4 servings
분량1 hour 10 minutes
활동 시간1 hour 20 minutes
총 시간