📓Recipes To Make
Low FODMAP Lemon Quinoa Salad with Lentils and Artichokes
4 servings
servings1 hour 10 minutes
active time1 hour 20 minutes
total timeIngredients
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
â…” 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
Directions
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.
Notes
Packed with fiber and perfect for meal prep. Hits plant protein, complex carbs, folate, and zinc.
Nutrition
Serving Size
1.25 cups
Calories
326
Total Fat
16.9 g
Saturated Fat
2.4 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
0 mg
Sodium
21 mg
Total Carbohydrate
37.1 g
Dietary Fiber
6.9 g
Total Sugars
1.3 g
Protein
9.2 g
4 servings
servings1 hour 10 minutes
active time1 hour 20 minutes
total time