Description
A vegan low FODMAP quinoa salad with kale, sweet potato and roasted chickpeas. Fiber-rich, healthy ánd tasty!
Ingredients
Scale
- 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
Instructions
- Pre-heat the oven to 200 degrees Celsius (392 F).
- Bring the stock to a boil. Add the quinoa and boil according to the instructions on the package.
- Clean the sweet potato and cut into pieces. I left the peel on because it is high in fibers.
- 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.
- 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.
- Cut the cucumber into cubes.
- Mix all ingredients for the dressing together and season with salt and pepper.
- Chop the pecans.
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 561
- Fat: 23
- Carbohydrates: 67
- Fiber: 11
- Protein: 17
