Low FODMAP High Protein Turkey and Quinoa Salad

Cooking the Quinoa 2. In a saucepan, combine 2 cups of water and quinoa. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water.

Cooking the Turkey 1. In a skillet, heat olive oil over medium heat. Add the lean ground turkey and cook until browned and cooked through, breaking it into smaller pieces with a spatula. Season with salt and pepper to taste.

Assembling the Salad 1. In a large bowl, combine the cooked quinoa, cooked turkey, spinach, cherry tomatoes, cucumber, sliced almonds, and fresh parsley.

Dressing the Salad 1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.

5.2. Pour the dressing over the salad and toss gently to combine all ingredients.

Serving the Salad 1. Divide the salad into individual bowls or plates and serve immediately.