Easy Meal Prep Vegetarian PCOS Dinner - Quinoa and Roasted Veggie Bowl
Nutrition per Serving
450
Calories
18g
Protein
60g
Carbs
15g
Fat
This recipe includes quinoa, a low-GI food, and a variety of vegetables for a balanced meal. Grocery list: quinoa, bell pepper, zucchini, red onion, olive oil, spices, chickpeas, fresh parsley.
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, 1 tsp paprika, 1 tsp garlic powder, 1 cup chickpeas (200g), Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C). Chop the vegetables into bite-sized pieces and toss with olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast for 20-25 minutes. Meanwhile, rinse quinoa under cold water until water runs clear. Bring quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir in the roasted vegetables and chickpeas. Garnish with fresh parsley before serving.
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