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Low FODMAP quinoa salad with kale and sweet potato on a plate

Low FODMAP quinoa salad with kale and sweet potato

  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 4 1x
  • Diet: Vegan


A vegan low FODMAP quinoa salad with kale, sweet potato and roasted chickpeas. Fiber-rich, healthy ánd tasty!


  • 280 g (1.5 cups) quinoa
  • 600 ml stock (2.5 cups)(use low FODMAP stock powder or cubes)
  • 200 g (7 oz) curly kale, finely chopped (I buy it pre-cut)
  • 200 g (7 oz) sweet potato, diced
  • 160 g (5.6 oz) chickpeas, canned
  • 400 g (14.1 oz) cucumber
  • Olive oil
  • Pepper and salt
  • 40 g (1.4 oz) pecans, chopped

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • Pepper and salt


  1. Pre-heat the oven to 200 degrees Celsius (392 F).
  2. Bring the stock to a boil. Add the quinoa and boil according to the instructions on the package.
  3. Clean the sweet potato and cut into pieces. I left the peel on because it is high in fibers.
  4. Wash the chickpeas and drain well. Put into a bowl together with the sweet potato. Put into the oven for 30 minutes. Stir after 15 minutes.
  5. Add the kale on top of the sweet potato and chickpeas 10 minutes before the end of the baking time. Add a bit of olive oil and shake everything together well.
  6. Cut the cucumber into cubes.
  7. Mix all ingredients for the dressing together and season with salt and pepper.
  8. Chop the pecans.
  9. Put the quinoa into a bowl. Add the roasted vegetables, cucumber and pecans. Add the dressing and stir together. Taste and add some extra lemon juice, pepper and salt if necessary.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Salad
  • Method: Oven
  • Cuisine: International


  • Serving Size: 1 serving
  • Calories: 561
  • Fat: 23
  • Carbohydrates: 67
  • Fiber: 11
  • Protein: 17

Keywords: low FODMAP quinoa salad, vegan quinoa salad, gluten-free quinoa salad, quinoa salad with kale