This is the perfect refreshing quinoa summer salad for the warm months, it’s one of my favourites! With a range of different delicious veggies, textures and colours, this salad is great to make in bulk, to make for the family, or to make for a party/gathering or picnic! It gives me such a boost of energy, and I feel as though I am really nourishing my body when I make myself this delicious salad.
The vegetable stock curry sauce I used is low FODMAP. It’s from @bayskitchenuk – you must check them out! These are my codes to get you discounts on their website:
thelazylowfodmap5 – 5% off when you spend over £25
thelazylowfodmap10 – 10% off when you spend over £40
They are a fully low FODMAP business who make cooking sauces, condiments and much more. I have used them in a huge range of different recipes, and even my family- who are non-low FODMAP can’t taste that they’re IBS friendly!
Enjoy this quinoa summer salad? Consider trying out my other lunch/dinner recipes:
- Pizza dough and sauce
- Quinoa and tofu salad bowl
- Pad Thai with prawns
- Microwave wedges
- Smoky fried tofu
- Tofu, okra and aubergine curry
- Sweet potato gnocchi
- Potato soup with bacon
- Lemon and dill baked salmon
- Sweet soy air fryer tofu
- Rice noodle salad
- Roasted tomato and basil soup
- Superfood kale, potato and spinach
- Carrot and sweet potato soup
- Air fryer bbq chicken tenders
- Air fryer sweet potato dough balls
- Spaghetti Bolognese
- Chicken katsu curry
- Tuna nicoise salad
What else could you add to your quinoa summer salad?
- Black olives
- Rocket
- Coriander
- Avocado (if this doesn’t upset your IBS)
- Tuna (in replacement to the canned tuna)
- Green beans (if these don’t upset your IBS)
- Sweet potato
- Garlic infused olive oil
- Olive oil drizzle
- Couscous- as substitution for the quinoa
Ingredients: (serves 2)
- 1 cup quinoa
- 1 tbsp low FODMAP vegetable stock (I use the one from Bay’s Kitchen, scroll up to get yourself a discount)
- 1/2 large cucumber
- 2 tomatoes
- 1/2 head romaine lettuce
- 1 medium carrot
- 3 tbsp green olives
Dressing:
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 maple syrup
- 1 tsp fresh or dried parsley
- Pinch salt
- Pinch pepper
Method:
Step 1: cook your quinoa according to the packaging instructions. Add the tbsp of stock to the boiling water.
Step 2: chop up your veggies and grate your carrot.
Step 3: make the dressing my mixing all ingredients together in a small bowl.
Step 3: leave your quinoa to cool. Once cooled, add all your veggies and quinoa to a bowl. You can choose to mix the salad or so serve the salad with the unmixed ingredients. Pour over the dressing and serve!
I would recommend eating your salad fresh, but if you would like to store it for a later time, keep your salad in an airtight container and in the fridge. It will last up to 2 days.
Send over images of your quinoa summer salad to my Instagram page- TheLazyLowFODMAP. Dm me your pictures or tag me in your posts so that I can see them!
