ChatGPT Series: Low-FODMAP Quinoa Salad
Leave a note
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories628.3 kcal (31%)
Total Fat43.6 g (62%)
Carbs40.1 g (15%)
Sugars12.4 g (14%)
Protein21.7 g (43%)
Sodium985.8 mg (49%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Options for low-FODMAP ingredients
40 gramsbaby spinach
75 gramscucumber
diced
tomatoes
Diced, without seeds
40 gramsred bell pepper
diced
carrots
grated
sliced black olives
radishes
sliced
30 gramsfresh herbs
chopped, such as parsley or basil
green onions
sliced, green parts only
sunflower seeds
Roasted, or pumpkin seeds
vegetables
Steamed or roasted, low-FODMAP, such as zucchini, bell peppers, or carrots
chicken breast
grilled, or shrimp, cooked, cooled, low-FODMAP
60mllemon vinaigrette
low-FODMAP
Low-FODMAP Lemon Vinaigrette Dressing
Instructions
Step 1
In a large bowl, combine the cooked quinoa, baby spinach, cucumber, red bell pepper, and fresh herbs.
Step 2
In a separate small bowl, whisk together the lemon vinaigrette.
Step 3
Drizzle the dressing over the quinoa salad and toss to combine. Serve chilled.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
