Recipes To Make
Low FODMAP Lemon Quinoa Salad with Lentils and Artichokes
4 servings
份量1 hour 10 minutes
准备时间1 hour 20 minutes
总时间配料
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
步骤
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.
备注
Packed with fiber and perfect for meal prep. Hits plant protein, complex carbs, folate, and zinc.
营养
每份大小
1.25 cups
卡路里
326
总脂肪
16.9 g
饱和脂肪
2.4 g
不饱和脂肪
-
反式脂肪
0 g
胆固醇
0 mg
钠
21 mg
总碳水化合物
37.1 g
膳食纤维
6.9 g
总糖
1.3 g
蛋白质
9.2 g
4 servings
份量1 hour 10 minutes
准备时间1 hour 20 minutes
总时间