Quinoa, Feta and Spinach Salad (Low-FODMAP)

Ingredients

• 100 gdry quinoa, rinsed
• 250 gboneless skinless chicken breast, grilled and sliced
• 60 gfeta, crumbled, crumbled
• 60 gbaby spinach
• 150 gEnglish cucumber, diced
• 150 gcherry tomatoes, halved
• 2½ tbsppumpkin seeds (pepitas)
• 1¼ tbspgarlic-infused olive oil
• 1¼ tbsplemon juice
• 1 tspdried oregano
• ¼ tspsalt

Method

1. Rinse the quinoa and add it to a saucepan with 240 ml (1 cup) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest covered for 5 minutes and spread out to cool.

   20 min timer

2. If the chicken is raw, season it with salt and grill or pan-fry over medium-high heat for 5 to 6 minutes per side until it reaches 74°C (165°F) inside. Rest 5 minutes and slice.

3. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they puff and pop.

   3 min timer

4. Whisk the garlic-infused oil, lemon juice, oregano and salt.

5. Toss the cooled quinoa with the spinach, cucumber, cherry tomatoes and dressing.

6. Top with the sliced chicken, crumbled feta and pumpkin seeds.

Storing and reheating

Keeps 3 days.