Kerry Withoos, Accredited Practising Dietitian


Quinoa Salad

Recipes > vegetarian

This is a great, low fat, low fodmap salad that makes a terrific accompaniment to a protein or mix in a tin of tuna to one serve for an easy lunch


  • 1 cup of tri-coloured quinoa cooked in 1½ cups of water or low fodmap stock
  • 1 large red capsicum, large, ½ cm diced
  • 2 medium Lebanese cucumbers, ½ cm diced
  • 1 large carrot, grated
  • ½ cup fresh mint, chopped
  • ½ cup fresh coriander, chopped  


  • Juice of 2 lemons OR limes (4 tablespoon)
  • 1 ½ tbsp of fish sauce (soy sauce for vegan option)
  • 2 tsp ginger, minced
  • 2 tsp sesame oil
  • Chopped fresh chilli (optional) 


  1. Rinse quinoa very well in a fine sieve. Cook quinoa by covering 1 cup with 1 1/2 cups stock or water and microwave in a covered container for 10 minutes. Alternatively, to cook on the stove top, bring to the boil, then reduce heat to very low and cook covered for 10 minutes. Allow quinoa to rest (still covered) off the heat for a further 10 minutes. Place in a large bowl and fluff with a fork then allow to cool.
  2. While the quinoa is cooking prepare the vegetables and herbs then add to the quinoa and combine.
  3. Add all dressing ingredients into the bowl and mix well.