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Savory and a little sweet, this vibrant Moroccan-Mediterranean bowl is filled with chopped kale, parsley, mint, basil, sliced almonds, grapes, quinoa, and low lactose parmesan: tossed with lemon juice and extra virgin olive oil. This dish is a perfect way to get your fiber fix, plus it’s loaded with vitamins C, E, B2, B3, and K.
Monash Disclosure
This dish contains 10 grams of almonds and 40 grams of cherry tomatoes. According to Monash University, up to 12 grams of almonds and 45 grams of cherry tomatoes are low in FODMAPs and should be tolerated by most individuals with IBS.