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:
- 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.
- Combine grilled corn, pineapple, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
- 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.
- 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.
