Lunch: PCOS Vegan Indian Recipes: Lunch - Vegan Curry Salad

Grocery list: Chickpeas, quinoa, mixed vegetables, red onion, garlic, curry powder, olive oil, salt, fresh coriander. This recipe has a low GI due to the use of chickpeas and quinoa.

This vegan curry salad is not only delicious but also packed with nutrients beneficial for PCOS. Chickpeas and quinoa are low GI foods that help in regulating blood sugar levels. The fiber content aids in digestion and keeps you feeling full longer. The monounsaturated fats from olive oil and polyunsaturated fats are good for heart health. This recipe is quick and easy, providing a sense of control and optimism in managing PCOS through diet.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

This recipe includes superfoods such as:

Health benefits of PCOS Vegan Indian Recipes: Lunch - Vegan Curry Salad

Ingredients

1 cup chickpeas (canned, rinsed and drained), 1 cup quinoa (cooked), 1 cup mixed vegetables (carrots, bell peppers, cucumber), 1/2 cup red onion (chopped), 2 cloves garlic (minced), 1 tablespoon curry powder, 2 tablespoons olive oil, Salt to taste, Fresh coriander for garnish

Instructions

1. In a large bowl, combine chickpeas, quinoa, and mixed vegetables. 2. In a small pan, sauté red onion and garlic in olive oil until fragrant. 3. Add curry powder to the pan and stir well. 4. Pour this mixture over the salad and mix well. 5. Add salt to taste and garnish with fresh coriander. 6. Serve immediately or refrigerate for later use.