Cooked - Quinoa bowl Vegan Low Fodmap

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Quinoa bowl Vegan Low Fodmap

2.0

½ cup quinoa (dry (85 g))

2 oz chickpeas (canned & drained (56 g))

2 oz sweet corn (56 g)

2 oz mixed greens (chopped (56 g))

1 carrot (spiralized)

½ orange (peeled & sliced)

1 oz walnuts (crushed & lightly toasted (30 g))

Fresh parsley (chopped)

3 tbsp lemon juice

3 tbsp olive oil

½ tsp oregano (dried)

Salt

Pepper

Cook the quinoa in a medium-sized pot following the instructions on the package. Once it has absorbed all of the water, fluff with a fork and set aside.
Meanwhile, prepare the rest of the ingredients for your vegan bowl. Wash and chop all components and spiralize or slice your carrots.
Whisk together the ingredients for the dressing, then assemble your bowls and add the dressing along with any other toppings you like!
Any leftovers can be stored separately in the fridge for 3-4 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 108 weeks ago

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