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Low FODMAP Vegan Quinoa & Low FODMAP Salad with Cilantro Pesto
FODY FOODS12Ingredients
10Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup garlic (Fody Low FODMAP, Infused Olive Oil)
- 2 Tbsp. water
- 1 Tbsp. lemon juice
- 1 1/2 cups cilantro leaves (lightly packed fresh)
- 1/3 cup toasted pine nuts (lightly)
- 3/4 tsp. kosher salt (plus extra as needed)
- 1 Tbsp. nutritional yeast
- 4 cups cooked quinoa (we used white quinoa, at room temperature)
- 2 oz. arugula
- 2 oz. baby kale
- 8 oz. cherry tomatoes (halved)
- 2 Persian cucumbers (ends trimmed and discarded, sliced thinly crosswise)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium320mg13% |
| Potassium600mg17% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A45% |
| Vitamin C40% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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