Asian chicken quinoa salad
Low in FODMAPs, but just as nutritious, it is ideal for nourishing your digestive health.
Servings: 4
Ingredients
- 2 tsp (10 ml) vegetable oil canola or camelina
- 1 t. (250 ml) dry quinoa
- 1 ½ t. (375 ml) sodium-reduced chicken broth (ideally homemade without garlic or onions, or the only commercial brand identified as FODMAP-free: FODY)
- ¾ cup (125 ml) of edamame beans thawed
- 1 ½ t. (375 ml) cooked chicken cut into small cubes
- 1 t. (250 ml) kale sliced
- ½ t. (125 ml) green bell pepper cut into small cubes
- ½ t. (125 ml) of carrots grated
Vinaigrette
- 1 tbsp (15 ml) fresh ginger grated
- 2 tbsp (30 ml) vegetable oil (canola or camelina)
- 2 tbsp (30 ml) sodium-reduced soy sauce
- The juice of a lime
- 2 tsp (10 ml) maple syrup
Instructions
- Heat vegetable oil in a saucepan over medium heat. Add quinoa and toast for 4-5 minutes. Add the stock and bring to the boil. Once boiling point is reached, cover, reduce heat to low and simmer for 10 minutes. Then remove the lid, take off the heat and leave to cool.
- Meanwhile, place all the salad ingredients in a large bowl.
- Place dressing ingredients in a small container and mix well.
- When the quinoa has cooled, add it to the rest of the salad ingredients, pour in the vinaigrette and toss again.