Fody's Low FODMAP Quinoa Salad with Radishes and Snap Peas

We love salads that combine fresh, crisp raw vegetables and hearty grains. They make a great all-in-one lunch and are also perfect for potlucks, when you need to bring a filling low FODMAP dish (to ensure that you will be able to eat - and eat well). This Low FODMAP Quinoa Salad with Radishes and Snap Peas is easy to make, colorful, nutritious and you can vary the dressing, although I am partial to using the Fody Low FODMAP Garden & Herb Dressing to keep things light. Let the flavors of the vegetables shine through!

Cucumbers have no detectable FODMAPs per serving. There are often many to choose from at the supermarket. The Persian cucumber, called for below, is slender, about 6 to 7-inches (15 cm to 17 cm) long and has a very tender skin that you do not need to peel. You could also use part of a longer, slightly wider hothouse cucumber.

Combine the water, quinoa and a large pinch of salt in a pot, cover, bring to a boil, adjust heat, and simmer on low until water is absorbed and quinoa is cooked and tender, about 15 minutes. Turn off heat and allow to sit, covered, for 5 minutes. Fluff quinoa with a fork. Cool the quinoa before combining with vegetables.

Toss together the snap peas, radishes and cucumber in a mixing bowl. Add the cooled quinoa and fold gently to distribute evenly. Taste and season with salt and pepper. Salad may be refrigerated in an airtight container overnight at this point. Right before serving, add just enough of the salad dressing to moisten. Serve immediately. This works just as fabulously on its own or as a side dish to grilled poultry, fish or meat.