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Summer Quinoa Bowl

This FODMAP-friendly bowl has been my addiction lately, and I could literally drink the sauce.

With tons of plant protein and fiber, this bowl makes a filling but light meal for any time of day.


  • 2 cups quinoa, cooked

  • 2 cucumbers, diced

  • 1.5 cups purple cabbage, shredded

  • 1 cup carrot, shredded

  • 1/4 cup almonds, sliced

  • Drizzle of peanut lime sauce:

  • 2 Tbsp creamy peanut butter, juice of 1 lime, 1 Tbsp apple cider vinegar, water to thin.


1. Cook 1 cup quinoa in 2 cups filtered water to make 2 cups cooked quinoa.

2. Chop the veggies.

3. Make the peanut sauce.

4. Toss everything together in a large bowl, and enjoy!


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