Low FODMAP Kale Quinoa Salad with Blueberries, Green Beans, Feta & Pecans - FODMAP Everyday

Name: Low FODMAP Kale Quinoa Salad with Blueberries, Green Beans, Feta & Pecans - FODMAP Everyday
Total time: 20 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 1/2 teaspoons maple syrup; Kosher salt; Freshly ground black pepper; 1 1/2 cups (230 g) cooked quinoa,; 5 ounces (140 g) fresh Lacinato kale; 6 ounces (170 g) green beans, (stem ends trimmed, cut into large bite sized pieces); 1 cup (170 g) fresh blueberries; 2/3 cup (65 g) toasted pecan halves, (chopped); 8 ounces (225 g) feta, (preferably firm that can be cubed)

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This low FODMAP kale and quinoa salad combines crunchy pecans, salty feta, fresh juicy blueberries and crisp green beans.

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Ingredients

3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons maple syrup
Kosher salt
Freshly ground black pepper
1 1/2 cups (230 g) cooked quinoa,
5 ounces (140 g) fresh Lacinato kale
6 ounces (170 g) green beans, (stem ends trimmed, cut into large bite sized pieces)
1 cup (170 g) fresh blueberries
2/3 cup (65 g) toasted pecan halves, (chopped)
8 ounces (225 g) feta, (preferably firm that can be cubed)