Low FODMAP Rainbow Quinoa Salad Recipe | Samsung Food App
Eat the rainbow with this Low FODMAP Rainbow Quinoa Salad. It’s filled with whole-grain quinoa, fresh veggies, and a delicious Asian-inspired dressing.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Fork
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup shredded red cabbage
- 1 cup diced zucchini
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro leaves
- ½ medium jalapeño, minced (optional); seeds can be removed for less heat
- 4 green onion tops (green parts only), sliced
- ¼ cup reduced-sodium soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
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