Quinoa and Pecan Salad

Although most nuts and seeds do contain some FODMAPs, they have plenty of great nutrition to offer and should be added in small quantities to your diet.

• Make ahead •

Preparation time: 10 minutes

Cooking time: 15 minutes

Standing time: 2 hours

1 cup 
2 cups
to taste
3⁄4 cup 
pecans, coarsely chopped
3 tbsp
dried cranberries
sprigs fresh thyme, leaves finely chopped
Grated zest and juice of 1 orange
3 tbsp
canola oil
2 tsp
balsamic vinegar
2 3⁄4 oz
light feta cheese, crumbled
Image credit: Kinga Wójcicka
  1. Place the quinoa in a fine-mesh strainer and hold it under cold running water until the water runs clear, then drain well.
  2. Combine the quinoa, water and a pinch of salt in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes. Transfer the quinoa to a bowl and let it cool down for about 1 hour at room temperature.
  3. Add the pecans, cranberries, thyme, orange zest, orange juice, oil, vinegar, feta cheese and salt to taste. Mix well.
  4. Chill in the refrigerator for about 1 hour to allow the flavors to meld. Adjust the seasoning and serve.

Makes 4 servings

Courtesy of The Low-FODMAP Solution: Put an End to IBS Symptoms and Abdominal Pain by Cinzia Cuneo © 2016 www.robertrose.ca Available where books are sold.

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