Quinoa, Sweet Potato & Feta Salad (Low FODMAP Recipe)

Low-FODMAP Quinoa, Feta & Sweet Potato Salad

This low-FODMAP salad is super healthy but also really filling, so you won’t be left craving dessert! Although, you can easily leave out the boiled eggs if you want something a bit lighter. This recipe makes enough for two salads, so you can save some for another day or share with a friend.

Cooking & Preparation Time: 40 mins
Serves: 2

Ingredients:

  • Half cup of quinoa
  • 1 sweet potato
  • 10g feta cheese
  • 2 eggs
  • Handful of spinach leaves or other salad leaves
  • Handful of sunflower seeds
  • Olive oil
  • Cup of water

For the dressing:

  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • Dash of oregano
  • Salt & pepper

Instructions:

1. Cut the sweet potato into cubes and place onto a baking tray. Drizzle with olive oil and place in the oven at 200 degrees for 20 – 25 minutes.

2. Whilst the sweet potato is roasting you can prepare your quinoa. Rinse the half cup of quinoa in cold water and then combine with 1 cup of water in a saucepan and bring to the boil. Turn the heat down and let it simmer for 15 minutes until all the water is absorbed. Fluff the quinoa with a fork and leave to cool.

3. Boil your eggs for 5-7 minutes, depending on how hard or soft you like them. Leave to cool, peel and slice.

5. Toss together the salad leaves, feta, sunflower seeds.

6. Gently mix in the cooled sweet potato and quinoa and then place the sliced boiled eggs on top.

7. Create your dressing by mixing all the dressing ingredients and drizzle over the salad.

8. Serve and enjoy!

Low-FODMAP Quinoa, Feta & Sweet Potato Salad

(Note: The images show the salad without the eggs)

Quinoa, Sweet Potato & Feta Salad (Low-FODMAP)
Serves 2
This low-FODMAP salad is super healthy but also really filling, so you won't be left craving dessert! Although, you can easily leave out the boiled eggs if you want something a bit lighter. This recipe makes enough for two salads, so you can save some for another day or share with a friend.
Write a review
Print
Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
Ingredients
  1. Half cup of quinoa
  2. 1 sweet potato
  3. 10g feta cheese
  4. 2 eggs
  5. Handful of spinach leaves or other salad leaves
  6. Handful of sunflower seeds
  7. Olive oil
  8. Cup of water
For the dressing
  1. 3 Tbsp olive oil
  2. 1 Tbsp balsamic vinegar
  3. 1 Tbsp Dijon mustard
  4. Dash of oregano
  5. Salt & pepper
Instructions
  1. 1. Cut the sweet potato into cubes and place onto a baking tray. Drizzle with olive oil and place in the oven at 200 degrees for 20 - 25 minutes.
  2. 2. Whilst the sweet potato is roasting you can prepare your quinoa. Rinse the half cup of quinoa in cold water and then combine with 1 cup of water in a saucepan and bring to the boil. Turn the heat down and let it simmer for 15 minutes until all the water is absorbed. Fluff the quinoa with a fork and leave to cool.
  3. 3. Boil your eggs for 5-7 minutes, depending on how hard or soft you like them. Leave to cool, peel and slice.
  4. 5. Toss together the salad leaves, feta, sunflower seeds.
  5. 6. Gently mix in the cooled sweet potato and quinoa and then place the sliced boiled eggs on top.
  6. 7. Create your dressing by mixing all the dressing ingredients and drizzle over the salad.
  7. 8. Serve and enjoy!
FODMAP Fun http://www.fodmapfun.com/

Comments (3) Write a comment

  1. Pingback: Low FODMAP Sweet Feta Salad | FODMAP, glorious FODMAP!

  2. Pingback: Mood Scarf- the challenging months |

  3. Pingback: The Realistic Dietitian #19: Fast Meals for Busy People

Leave a Reply

Required fields are marked *.


Top