PCOS Lunch Ideas - Grilled Veggie and Quinoa Salad
Nutrition per Serving
350
Calories
12g
Protein
40g
Carbs
15g
Fat
Grocery list: Quinoa, bell pepper, zucchini, red onion, olive oil, lemon, parsley. This recipe has a low GI due to the quinoa and vegetables.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1 bell pepper, 1 zucchini, 1 red onion, 2 tbsp olive oil (30ml), Salt and pepper to taste, 2 tbsp lemon juice (30ml), 1/4 cup chopped fresh parsley (15g)
Instructions
1. Rinse the quinoa under cold water. 2. In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover and simmer until quinoa is tender and water has been absorbed, about 15 minutes. 3. Preheat grill to medium heat. 4. Slice the vegetables, brush with olive oil and season with salt and pepper. 5. Grill the vegetables until tender, about 3-4 minutes per side. 6. In a large bowl, combine the cooked quinoa, grilled vegetables, lemon juice, and parsley. Toss until well mixed. 7. Serve warm or chilled.
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