Roasted Broccoli Quinoa Salad
A delicious low FODMAP recipe that is absolutely delectable, easy to assemble, and is a great dish to meal prep to enjoy hot or cold! This recipe is a great way to get some vegetables in while maintaining a low FODMAP meal plan. Using Living Plate Rx is a great way to find these tasty recipes that can be customized for you!
Ingredients
- 1 ⅓ cup broccoli, chopped
- 1 tsp olive oil
- 2 ⅔ tbsp quinoa
- ⅓ cup vegetable broth or water (FODMAP-friendly)
- 1 tbsp chopped walnuts
- ½ tsp orange zest
- ½ oz crumbled goat cheese
- Pinch of salt
- Pinch of pepper
- ½ tsp olive oil
- ⅓ oranges, juiced
- 1 ½ tsp red wine vinegar
- A drizzle of Dijon mustard
Instructions
- Prep:
- Preheat the oven to 350°F.
- Chop almonds.
- Zest orange
- Juice portion of orange
- Make:
- Toss broccoli and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.
- Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.
- In a large mixing bowl, add the broccoli, quinoa, walnuts, orange zest, salt, and pepper.
- In a jar, add all of the dressing ingredients - oil, orange juice, vinegar, mustard, salt, and pepper. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!
