Low FODMAP Low Grilled Corn, Pineapple & Quinoa Salad Recipe

Enjoy this low FODMAP Low Grilled Corn, Pineapple & Quinoa Salad Recipe.

10 ingredients · 30 minutes · 4 servings

Ingredients:

  • 1/2 cup Quinoa (uncooked)
  • 1 cup Water
  • 2 ears Corn On The Cob (grilled or steamed and kernels removed)
  • 1/2 cup Pineapple (cubed)
  • 1/2 Cucumber (diced)
  • 1/2 cup Cilantro (chopped)
  • 1/2 cup Mint Leaves (chopped)
  • 1/2 Lemon (juiced)
  • 2 tbsps Extra Virgin Olive Oil (Sub with garlic olive oil)
  • Sea Salt & Black Pepper (to taste)

Directions:

  1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
  2. Combine grilled corn, pineapple, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
  3. Prepare dressing by combining lemon juice, garlic oil/olive oil, sea salt and pepper. Alternatively, use Casa de Sante low FODMAP Certified Basil & Lemon Dressing and skip this step.
  4. Drizzle salad with desired amount of dressing and serve. Enjoy!

Notes:

  • Meat Lover

    Grill up some chicken breast or grass-fed steak with your corn to serve alongside the salad.

  • Missing Garlic?

    Use garlic oil instead

  • Short on Time

    Use Casa de Sante low FODMAP Certified Basil & Lemon Dressing and skip step 3. Replace 1 ear of corn with about 1 cup of frozen or canned corn.
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