Super Easy Low FODMAP Pumpkin and Feta Salad
This is our go-to salad for entertaining! It's quick, easy, delicious and healthy. It's gluten free, low FODMAP and can be made vegan.
The recipe takes about 15 minutes to make (plus 40 minutes of cooking) and serves 4. Hope you love it! Please tag us with your creations @fodbods
Ingredients
- 120g Baby spinach
- 1/4 Japanese pumpkin
- 1/3 cup pine nuts (can also use pumpkin and sunflower seeds)
- 200g Crumbly feta (substitute for dairy-free if dairy intolerant or vegan)
- 3/4 cup quinoa
- Extra virgin olive oil
- Salt and pepper to taste
- Balsamic vinegar
Instructions
- Pre-heat oven to 180°C
- Chop the pumpkin into cubes (you can even buy it pre-chopped!!)
- Drizzle the pumpkin with garlic infused olive oil, ~2 tablespoons balsamic vinegar, salt and pepper. Place it in the oven.
- Rinse the quinoa, then combine in a saucepan with 1 1/2 cups of water and a bit of salt. Bring to a boil then let simmer until all the water is absorbed.
- Remove the pumpkin from the oven once it is soft (approx. 40 minutes) and let cool.
- Toast the pine nuts in a fry pan with salt. Watch the nuts closely, move them around and remove them from the pan as soon as they turn golden. Note: pine nuts burn really fast! This step is simple but easy to mess up
- In a big bowl, combine the spinach, the pumpkin, quinoa, feta and the pine nuts. Drizzle with some olive oil, 4 tablespoons balsamic vinegar and add some salt and pepper. Mix well and serve.
