Recipe library · Low-FODMAP for IBS
A lemony, herb-packed quinoa salad in the spirit of tabbouleh, with chickpeas, cucumber, and mint. It only gets better after a night in the fridge.
Why it fits: Quinoa replaces the usual bulgur wheat, the chickpeas are canned, rinsed, and held to a quarter cup per serving, and green onion tops stand in for onion.
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