This recipe is inspired by Ina Garten’s, which uses quinoa instead of traditional bulgar wheat to make it gluten-free. I leave the tomatoes and feta out until I eat it, so it keeps really well throughout the week! Omit the feta entirely to make it dairy-free and vegan, and only use the green parts of your green onion to keep it low in FODMAPs.

INGREDIENTS:

• 1 cup of cooked quinoa

• Juice of half a lemon

• 1/8 cup olive oil (Fody Foods shallot-infused olive oil adds great flavor!)

• 1 teaspoon of salt

• 1/4 cup green parts of a green onion (scallion)

• 1/2 cup chopped fresh mint

• 1/2 cup chopped fresh parsley

• 1 cucumber, diced

OPTIONAL TOPPINGS:

• Cherry tomatoes

• Feta cheese

• Kalamata olives

DIRECTIONS: 

1. Add lemon juice, olive oil and salt to warm quinoa.

2. In a large bowl, combine the remaining ingredients.

3. Add the warm quinoa and serve at room temp or refrigerate and serve cold.

4. Leave tomatoes, feta and olives out until you serve to keep it even longer!

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