Low FODMAP | Recipe INGREDIENTS : 3 cups leftover cooked quinoa ⅓ cup garlic-infused olive oil 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon) Salt and pepper 1 cup diced Roma tomatoes (about 3 small) 1 cup diced cucumber (about ½ cucumber) ½ cup chopped flat-leaf parsley ½ cup chopped fresh mint leaves Optional Mix-Ins: ⅓ cup crumbled feta cheese ⅓ cup halved kalamata olives INSTRUCTIONS …
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