Keep Going - PCOS-Friendly Recipe
This Keep Going is a PCOS-friendly recipe with 450 calories, 25g protein, and 35g carbs per serving. Ready in 30 minutes. High in fiber (10g), which supports insulin sensitivity.
Nutrition per Serving
Ingredients
- 1 cup quinoa (170g)
- 2 cups water (500ml)
- 1 cup broccoli florets (150g)
- 1 cup bell peppers (150g)
- 1 cup chickpeas (164g)
- 1 tbsp olive oil (15ml), Salt to taste, Pepper to taste
Instructions
- Rinse quinoa under cold water until water runs clear.
- In a pot, bring water to a boil.
- Add quinoa to boiling water, reduce heat, cover, and simmer for 15 minutes.
- In a separate pan, heat olive oil.
- Add broccoli, bell peppers, and chickpeas to the pan and sauté until tender.
- Season vegetables with salt and pepper.
- Combine cooked quinoa and vegetables. Serve warm.
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Frequently Asked Questions
Yes, this Keep Going recipe is designed to be PCOS-friendly. At 450 calories per serving with 25g of protein, it supports balanced blood sugar and hormonal health. It also provides 10g of fiber, which helps with insulin sensitivity.
This recipe takes about 30 minutes total. Prep time is 10 minutes and cook time is 20 minutes. It makes 2 servings, so you can meal prep for multiple days.
Per serving: 450 calories, 25g protein (22%), 35g carbs, 20g fat. Plus 10g fiber. PCOS meal plans typically aim for 30% protein, 35% fat, 35% carbs to support insulin sensitivity.
Yes, this recipe works well as a PCOS-friendly Dinner. At 450 calories, it fits within typical PCOS meal plan targets for Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 2 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Dinner
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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