Tomato & Pepper Red Quinoa Salad

With Orange Maple Vinaigrette

Serves 6-10
Low FODMAP


Ingredients:

3 C cooked red quinoa
½ C thinly sliced yellow and orange mini peppers, seeds and pith removed
1 pint grape tomatoes halved
1 C pecans
2 T fresh chopped rosemary
1/8 C scallions greens sliced
3 C lementines (or very small oranges) peeled and diced into large chunks


Vinaigrette:

1/3 C mild oil
1/8 C fresh squeezed clementine or orange uice Zest from two Clementines
1/8 C red wine vinegar*
3 T real maple syrup
2 t sea salt (and more to flavor at end if needed)
1 t fresh cracked black pepper


Method:

  • Add ingredients in a bowl from peppers to Clementines. Set aside. Cook quinoa according to directions and let simmer until ALL liquid is absorbed. Turn into large bowl and let cool for about 30 minutes until room temperature. While it cools make the vinaigrette. Whisk all ingredients very well using a salad dressing shaker if desired. (*Taste dressing and add more red wine vinegar if more of a bite is needed, or more syrup if sweetness is needed.)Mix the other ingredients with the quinoa, and stir well.
  • Now add about half the vinaigrette and stir. Taste salad. Add a bit of salt if needed. Add rest of vinaigrette as desired. Serve room temperature. Store leftovers in fridge.
  • Can add a protein to make an entire meal if desired.



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