16 Vegan Makeovers on Your Favorite Summer Recipes

Created by diet expert, Kate Scarlata, RDN

Serving Size: 6

"This recipe is a delicious and nutritious vegan swap for traditional pasta salad. Quinoa plays a starring role in this gut-friendly dish that is gluten-free, fiber-rich and low in FODMAP carbohydrates," explains Scarlata.

● 2 cups water

● 1 cup white quinoa, rinsed

● Kosher salt

● 84 g snap peas (about 24 pods)

● 6 red radishes, thinly sliced

● 1 small cucumber, thinly sliced

● Ground black pepper

Fody Garden Herb Salad Dressing

Combine water, quinoa and a pinch of salt in a pot. Cover, bring to a boil, then simmer on low heat until the quinoa is fully cooked, about 15 minutes. Turn off the heat and let it sit for 5 minutes while covered. Cool the quinoa before mixing it with the vegetables. Toss together the snap peas, radishes and cucumber in a mixing bowl. Add the quinoa and mix gently. Season to taste with salt and pepper. Add Fody salad dressing to taste immediately before serving.

Image courtesy of Kate Scarlata