The inspiration for this low-FODMAP carrot, quinoa and feta salad came from Time Out Market, Lisbon. This market is a foodies dream! You choose your eatery of choice from the many options of food stalls and sit and wait until your buzzer alerts you that your food is ready.
I chose to eat from Organic Market – my attention drawn to the range of salads on offer. After much indecision (which I’m terrible for), I decided on the ‘Favourite Salad’ (low-FODMAP too – a rarity to find!) Little did I know it would soon become one of my favourite salads! I remembered the key ingredients but improvised when I got home and made my own version…
I meant to post this when I got back from the trip but didn’t get round to it – instead, it’s been saved in my drafts, hibernating for the winter. 🙂
Onto the salad!
Ingredients (serves 2)
1/2 cup quinoa
3/4 cup water
2 carrots, peeled and grated
½ cup feta, crumbled
10-20 olives (green or black)
Handful of fresh coriander, chopped
1 tbsp sunflower seeds
1 tbsp Olive oil
- Cook your quinoa by adding to a pan with the water. Bring to the boil and allow to simmer for 6 minutes. Turn off, cover with a lid and leave to soak up the liquid. It’ll take approx. 20 mins in total. (Cooking instructions may vary so best to check the packet you’re using).
- Meanwhile, prepare the other ingredients: Grate the carrots, crumble cut the feta, halve the olives and chop the coriander. Then, dry roast the walnuts and sunflower seeds in a small frying pan. Keep watch until they turn a golden colour (especially the sunflower seeds) – they’ll smell lovely. When they’re done, turn off the heat and leave to one side.
- When the quinoa is ready (it should have soaked up all the water), remove the lid and allow to cool for a couple of minutes.
- With the quinoa now cool, add the ingredients to the same pan starting with the grated carrot and olives. Next, carefully mix in the feta and coriander. Then, add the olive oil and a good helping of black pepper. Give the salad one final mix and sprinkle over the walnuts and sunflower seeds. I like to add extra coriander because I love the stuff.
And that’s it! A delicious low-FODMAP salad in 20 minutes. It’s fresh, light and perfect for spring/summer. As this serves two, I tend to eat one portion the day I make it and have the other the lunch the next day – easy meal prep.