PCOS Vegan Indian Recipes: Lunch - Vegan Curry Salad
Nutrition per Serving
450
Calories
15g
Protein
50g
Carbs
20g
Fat
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.
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.
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