Low FODMAP Warm Quinoa and Spinach Salad
Freshly cooked quinoa tossed with spinach, cucumber, almonds, and a maple-soy dressing. Simple, satisfying, and super nutritious.
Instructions
- 1
Bring water to a boil in a medium saucepan.
- 2
Add salt and quinoa, reduce heat, and simmer until water is absorbed, 10-15 minutes.
- 3
While quinoa cooks, whisk together olive oil, soy sauce, maple syrup, and rice vinegar for dressing.
- 4
Toast almond slivers in a dry pan over medium heat until golden, about 2-3 minutes.
- 5
Transfer hot quinoa to a serving bowl.
- 6
Add spinach and cucumber to the warm quinoa.
- 7
Drizzle with dressing and toss to combine.
- 8
The warm quinoa will slightly wilt the spinach.
- 9
Top with toasted almonds and dried cranberries.
- 10
Serve immediately while warm.
FODMAP Notes
Quinoa is low FODMAP at 1 cup cooked per serving. Almonds are safe at about 10 nuts (1/2 oz) per serving - this recipe uses 2 tablespoons slivers per person. Dried cranberries are safe at 1 tablespoon per serving. Spinach is unrestricted.
Tips
- 💡 Serve warm for best texture
- 💡 Add grilled chicken for more protein
- 💡 Substitute pecans for almonds
- 💡 Use fresh cranberries in season
Recipe Notes
Eating quinoa warm makes it especially satisfying. This simple salad comes together in under 30 minutes and makes a complete vegetarian meal.
Substitutions
- Nuts: Walnuts or pecans
- Dried fruit: Raisins or dried blueberries
- Greens: Arugula or kale
Storage
- Best: Serve immediately
- Leftovers: Good cold the next day
FODMAP Stacking Note
One serving (1/2 of salad) is low FODMAP. Almonds and cranberries are portioned carefully.
Related Recipes
- Low FODMAP Quinoa Vegetable Salad
- Low FODMAP Chicken Quinoa Salad
- Low FODMAP Roasted Vegetable Salad