Mediterranean Quinoa Salad
- Servings -
- My Notes -
INGREDIENTS
- 1.5 cup Quinoa - cooked
- 4 cup Baby Spinach
- 1.5 cup Cherry Tomato
- 2 ounce Feta Cheese
- 2 tablespoon Fresh Parsley - finely minced
- 0.5 cup Walnuts - roasted
- 4 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Apple Cider Vinegar
- 0.5 teaspoon Honey - clover
- 0.5 teaspoon Dijon Mustard
- Ground Black Pepper - to taste
- 1 pinch Salt
INSTRUCTIONS
- Using package instructions cook the quinoa. Allow to cool before using in the recipe.
- Roughly chop the spinach and add to a large bowl. Then slice cherry tomatoes in half and add to the bowl. Coarsely crumble the feta cheese and add to the bowl. Stir in the parsley and quinoa. Mix well. Coarsely chop the walnuts and stir in until evenly distributed.
- In a separate bowl whisk together the olive oil, vinegar, sweetener, Dijon mustard, black pepper and salt together. Drizzle over the salad ingredients and mix well.
- Allow to sit ~ 15 minutes prior to serving to allow the dressing to soak into the quinoa.
NOTES
We recommend Maille Dijon mustard for this recipe. In place of the raw clover honey you can use maple syrup.
Honey contains fructose. Northern latitude honey (clover, raspberry, alfalfa) contain a closer ratio of fructose to glucose than tropical honey (like the honey that Monash University tested and noted as a high fodmap food). Since northern latitude honey contains a closer ratio of fructose to glucose, this improves fructose absorption and we find that many people with fructose intolerance can enjoy a small amount of northern latitude honey. Please try this and see how you do (easy enough to test out in tea, like Rooibos tea).
Guest Guru Patsy Catsos recommends to her patients and readers, to not include honey. If you were referred to GutRxGurus by Patsy, please omit honey from this recipe. We're happy to make a suitable substitution suggestion. Feel free to post a question in the forum!
