Veggie Quinoa Salad with Tahini Dressing
Ingredients
- Broccoli
- Green beans
- Pattypan squash
- Tri-color quinoa
- Low FODMAP broth
Dressing
- 1 tablespoon tahini
- 1-2 teaspoons tamari
- 1/4 to 1/2 teaspoon maple syrup
- Boiling water
Preparation
Cook tri-color quinoa in low FODMAP broth according to package instructions.
Steam broccoli, green beans, and pattypan squash until tender.
Mix tahini, tamari, and maple syrup in a bowl to make the dressing.
Add boiling water to the dressing and stir to achieve the desired consistency.
Combine the cooked quinoa and steamed vegetables in a serving bowl.
Drizzle the dressing over the salad and toss gently to coat.
Tips
The dressing can make vegetables more appealing and help increase intake.
This recipe is ideal for a low FODMAP diet to support digestive health.
