Lemon Herb Shrimp Quinoa Salad
Brighten up your meal prep with this light, nutrient-dense low-FODMAP lemon herb shrimp quinoa salad that is 100% SIBO-friendly. Tender, juicy shrimp are tossed with fluffy quinoa, fresh baby spinach, crisp red bell pepper, sliced green onion tops, and fragrant parsley. Coated in a citrusy vinaigrette featuring extra virgin olive oil, tangy Dijon mustard, fresh lemon juice, and aromatic garlic-infused olive oil, this single-serving grain bowl delivers a burst of clean, Mediterranean flavor with every refreshing forkful.
Formulated specifically for easy digestion and gut health, this gluten-free and dairy-free quinoa salad offers a macro-balanced meal without triggering digestive discomfort. By using fluffy, fiber-rich quinoa as a complex carbohydrate base alongside low-FODMAP spinach, green onion tops, and fructan-free garlic oil, you get a robust, satisfying lunch completely free of bloating, gas, or IBS flare-ups. It is an ideal, prep-ahead choice for anyone following a strict SIBO protocol, supporting healthy digestion, or looking for a vibrant, high-protein meal on the go.
Ingredients
- 5 oz. Cooked Shrimp, peeled and deveined
- ½ Cup Cooked Quinoa
- 1 Cup Baby Spinach
- ¼ Cup Diced Red Bell Pepper
- 2 tbsps. Sliced Green Onion Tops
- 1 tbsp. Chopped Fresh Parsley
      Lemon Herb Dressing
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Dijon Mustard
- ½ tsp. Garlic-infused Olive Oil
- Salt and Freshly Ground Black Pepper, to taste
Preparation
Step 1
If using shrimp are not yet cooked, cook them in simmering water for 2–3 minutes, or until pink and opaque. Drain and cool slightly.
Step 2
Prepare the quinoa according to the package directions and allow it to cool to room temperature.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic-infused olive oil, salt, and pepper until well combined.
Step 4
In a large bowl, combine the cooked quinoa, shrimp, spinach, red bell pepper, green onion tops, and parsley.
Step 5
Pour the dressing over the salad and gently toss until evenly coated.
Step 6
Serve immediately or refrigerate for up to 24 hours for an easy make-ahead meal.
