Brown Rice & Quinoa Salad with Hemp Seed Oil Vinaigrette

This salad is low FODMAP, gluten free & dairy free

Serves: 1-2


  • 2 tbsp of Hemp Seed Oil
  • 1 tbsp of Apple Cider Vinegar
  • 1 tsp Freshly Squeezed Lemon Juice
  • Salt & Pepper to Taste
  • 1 Carrot peeled and chopped
  • 1 Tomato chopped
  • 1/4 cup of Broccoli chopped
  • 1x Packet of precooked brown rice & quinoa (I used Sun Rice)
  • 2 tsp of Sunflower Seeds


Start by peeling the carrot and chopping it into small squares, then chop the broccoli. Add these vegetables to a small saucepan filled with water and bring to the boil until cooked. While the vegetables are cooking prepare the vinaigrette. To do this combine the hemp seed oil, apple cider vinegar, lemon juice, salt and pepper in a bowl and whisk to combine then set aside. Then chop the tomato into small pieces. Once the vegetables are prepared and cooked, microwave the rice and quinoa (as instructed on packet). Pour the rice and quinoa mix into a bowl, then drain the vegetables and add to the bowl alongside the tomato & sunflower seeds. Serve on a plate and drizzle the vinaigrette over the top.

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