PCOS Lunch Ideas - 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. Grocery list: quinoa, bell pepper, zucchini, red onion, garlic, olive oil, lemon, parsley.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1 bell pepper, 1 zucchini, 1 red onion, 2 cloves garlic, 2 tablespoons olive oil (30ml), Salt and pepper to taste, 1 tablespoon lemon juice (15ml), 1/2 cup chopped fresh parsley (30g)
Instructions
1. Preheat oven to 400F (200C). 2. Chop the vegetables and toss with olive oil, salt, and pepper. 3. Roast the vegetables for 20 minutes. 4. While the vegetables are roasting, rinse the quinoa under cold water. 5. Bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover and simmer for 15 minutes. 6. Fluff the quinoa with a fork and let it cool. 7. Mix the roasted vegetables, quinoa, lemon juice, and parsley. 8. Serve warm or cold.
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