It’s no secret that I love quinoa and find it an extremely versatile side dish but if you aren’t as big of a fan as I am, you can always substitute for another grain like rice or couscous. Did you know just how much goodness is in this small grain of quinoa?! Not only is this naturally gluten free but it is also high in protein, fiber, magnesium, B-vitamins, and iron, to name a few! This dish is perfect when looking for a FODMAP salad recipe to feed a large group as it doesn’t need to be served hot and can be made ahead of time (just make sure to not add the dressing until you are ready to serve). I love making this during the holidays as a healthified side dish option!
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Fall Quinoa Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: salad
Description
A salad that is as bright and flavorful as it looks!
Ingredients
- 3/4 Cup Dried Cranberries
- 1/4 Cup Pumpkin Seeds
- 2 Tablespoons Fresh Sage, minced
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cups Butternut Squash, peeled and diced
- 2 Cups Quinoa, cooked
- Scant of Sea Salt
Instructions
- Preheat the oven to 400 degrees.
- Drizzle butternut squash with olive oil & sea salt and place on a lined baking pan. Bake for 20 minutes until lightly roasted.
- While the squash is roasting, prepare quinoa per the package instructions.
- Whisk the lemon, olive oil, and maple syrup and set aside.
- In a large bowl add the cooked quinoa, cranberries, seeds, sage, & sea salt. Mix well. If you are serving immediately stir in the sauce.
Notes
Recipe adapted by The Kitchen Mccabe
Keywords: quinoa recipes, low fodmap quinoa recipe, holiday fodmap recipe
