Low FODMAP Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Low FODMAP Edamame Quinoa Salad with Turmeric-Ginger Dressing

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
1 ¾ cups water
¼ tsp salt
1 ½ cups shelled edamame, thawed if frozen
1 ½ cups purple cabbage, thinly shredded
Ingredient note
A serving of up to about 3/4 cup of cabbage is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
1 english cucumber, diced
3 scallions, thinly sliced (green tops only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp tamari
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp black pepper

For serving

¼ cup dry-roasted pumpkin seeds (pepitas)
1 avocado, sliced (optional)
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.

Instructions

1
Combine the rinsed quinoa, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13–15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for 10 minutes.
2
While the quinoa cools, whisk together the olive oil, lemon juice, tamari, grated ginger, turmeric, honey, and black pepper in a small bowl until smooth and uniform in color.

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