Parsley and quinoa salad (low FODMAP)

By aribear

Ingredients

• 3/4 cup quinoa, rinsed (see note)
• 1 1/2 tablespoons lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1 small Lebanese cucumber, peeled, deseeded, diced

Preparation

Step 1

Place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water has absorbed. Drain. Rinse. Transfer to a large bowl.