PCOS Vegetarian Peruvian Recipes: Lunch - Vegetarian Peruvian Chicken Salad - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
20g
Protein
40g
Carbs
10g
Fat
Grocery list: quinoa, vegetable broth, lettuce, tomatoes, cucumber, red onion, tofu, olive oil, lime, salt, pepper. This recipe has a low GI due to the use of quinoa and vegetables.
Ingredients
- 1 cup quinoa (170g)
- 2 cups vegetable broth (480ml)
- 1 cup shredded lettuce (50g)
- 1 cup diced tomatoes (180g)
- 1 cup diced cucumber (150g)
- 1/2 cup diced red onion (75g)
- 1 cup diced tofu (200g)
- 1/4 cup olive oil (60ml)
- 2 tbsp lime juice (30ml), Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa to the boiling broth, reduce heat to low, cover and simmer for 15 minutes.
- In a large bowl, combine lettuce, tomatoes, cucumber, red onion, and tofu.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Serve salad over cooked quinoa.
This PCOS-friendly recipe is packed with nutrients that are beneficial for managing PCOS symptoms. Quinoa is a great source of protein and fiber, which can help balance blood sugar levels. Tofu provides a plant-based protein source, which is beneficial for hormone balance. The vegetables in this salad are high in vitamins and minerals, which can support overall health and well-being. The olive oil provides healthy fats, which are important for hormone production.
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