By posting this recipe I am entering a recipe contest sponsored by Nestlé Health Science and am eligible to win prizes associated with the contest. I was not compensated for my time.
Can you imagine how excited I was to find out that Nestle Health Science had created a Low FODMAP Central website this past spring to help educate people with IBS [or the family and friends who suffer with them :)] by providing accurate information and helpful tools and recipes?
Can you imagine how much MORE excited I was to learn that the latest contest for The Recipe Redux was to create a recipe for the site?
One of the best parts of converting to and following a Low FODMAP diet (aside from the obviously much happier GI system) has been finding a number of other people like me, and sharing tips and recipes, even just through creating a Pinterest board with suggestions for how to adapt recipes.
I’ve also been more inspired in the kitchen lately. Challenges will do that for me. So when I faced the issue of what to take to a football viewing party, I came up with this. (Yes, it tastes great with pizza.)
Because of said pizza, however, there was a lot leftover, and I realized it was a perfectly packable lunch, which I’ve heard to be a big quandary for people upon switching to a diet limiting FODMAPs.
When following a Low FODMAP diet, it is recommended that you stick with one serving of fruit per meal. I’ve purposely balanced out the serving of grapes in the dressing and those in the salad to feed 4 people and remain Low FODMAP in terms of fruit servings. However, if you have a particular sensitivity in this area, you may want to adjust the amount of dressing you use or the quantity of oranges.
Speaking of individual differences, I find that my tummy prefers green to red grapes (my tongue has it’s own ideas…it actually prefers the black ones), and the vinaigrette tastes great with either type. [In the photo below I used 3/4 cup green, 1/4 cup red.]
It’s really just up to you how vibrantly purple you want your salad to be.
Low FODMAP Spinach & Quinoa Salad with Grape Vinaigrette
- 3/4 cup quinoa, dry measure
- 10 oz. baby spinach (or flat leaf spinach, coarsely chopped)
- 1 1/2 cups sliced cucumber
- 2 navel oranges, peeled and chopped (about 1/2 cups)
- 1/4 cup chopped, toasted walnuts
- Grape Vinaigrette
- 1 cup seedless grapes (red will result in a vibrant purple/pink vinaigrette)
- 2 Tbsp. sherry vinegar
- 1 Tbsp. tahini
- 1 tsp. dijon mustard
- 1 tsp. dried thyme (leaves)
- 1/8 tsp. salt
- Prepare quinoa according to package directions.
- Combine vinaigrette ingredients in a blender and process until smooth.
- In a large salad bowl, stir together quinoa, spinach, cucumbers, and oranges.
- Just before serving, dress salad with prepared vinaigrette.
- Sprinkle with toasted walnuts.