Leek-Tomato Quinoa - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 1/2 cups quinoa*
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter
- 2 cups finely chopped leeks (white and pale green parts only)
- 1/4 cup low-salt chicken broth
- 3 tablespoons olive oil
- 2 medium-size yellow tomatoes, seeded, chopped
- 3 tablespoons chopped green onions
- 3 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
Instructions
- Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
- Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
- *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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