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