Recipes

Low FODMAP Quinoa Salad

This low fodmap quinoa salad is designed to help you test your tolerance to oligosaccharides in the reintroduction phase.

Advanced

Reintroduction

20 minutes

Gluten Free

Ingredients

1 cup cooked quinoa
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese (optional)
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Time to test oligosaccharides!1. **Gather Ingredients:** Choose fresh ingredients including your reintroduction target: foods high in oligosaccharides.2. **Prepare Carefully:** Follow the standard steps but highlight and track how your body reacts to the oligosaccharides-containing ingredient.3. **Cook or Assemble:** Stick to usual preparation, ensuring all other ingredients are low FODMAP.4. **Serve with Confidence:** Enjoy and observe. This is about tuning into your digestion.5. **Record the Results:** After eating, track symptoms for 24–48 hours.📘 Note: Only introduce one FODMAP group at a time—this recipe helps you isolate oligosaccharides.

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