Low Fodmap Quinoa Tabbouleh

Health Highlights

With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.

Ingredients

1 medium	Lemon (juice and zest of)
1/2 cup	Extra virgin olive oil, garlic-infused
	Salt and pepper (to taste)
3 cup	Quinoa, cooked
3 tomato	Roma tomatoes (seeded and diced)
1 cucumber(s)	Cucumber ((English) diced)
1 bunch	Parsley, Italian, fresh (chopped (about 2/3 cup))
1/2 cup	Mint, fresh (stems removed and leaves chopped)
1/4 cup	Chives (chopped)
1/3 cup	Kalamata olives (pitted, optional)
1/2 cup, crumbled	Feta cheese, cow (optional)

In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Set aside.
In a large bowl, toss together cooked quinoa, tomatoes, cucumber, parsley, mint, and chives. Top with dressing and mix to coat. Serve.

Calories 335

Calories from fat 210

Calories from saturated fat 41

Total Fat 23.4 g

Saturated Fat 4.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 14.7 g

Cholesterol 11.8 mg

Sodium 230 mg

Potassium 514 mg

Total Carbohydrate 26.5 g

Dietary Fiber 5.3 g

Sugars 10.8 g

Protein 7.2 g