Cauliflower With Quinoa, Prunes, and Peanuts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons olive oil
- 1/4 red onion, minced
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 cup quinoa
- 2 cups vegetable broth or water
- 1 sprig thyme
- Salt and pepper
- 1 head cauliflower
- 1/3 cup finely diced prunes
- 2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts
- 1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped cilantro, plus a handful of whole leaves
- 1 tablespoon finely chopped chives
Instructions
- In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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