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Lunch: PCOS Vegetarian Peruvian Recipes: Lunch - Vegetarian Peruvian Chicken Salad
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.
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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
This recipe includes superfoods such as:
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Learn more →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
1. Rinse the quinoa under cold water. 2. In a pot, bring vegetable broth to a boil. 3. Add quinoa to the boiling broth, reduce heat to low, cover and simmer for 15 minutes. 4. In a large bowl, combine lettuce, tomatoes, cucumber, red onion, and tofu. 5. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. 6. Pour dressing over salad and toss to combine. 7. Serve salad over cooked quinoa.
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Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 350 kcal | ||
| Fat 10 g | ||
| Carbohydrate 40 g | ||
| Protein 20 g | ||
| Omega 3 1.00 g | ||
| Chromium 30.00 mg | ||
| Zinc 15.00 mg | ||
| Magnesium 80.00 mg | ||
| B Vitamins 2.00 mg | ||
| Iron 4 mg | ||
| Calcium 50 mg | ||
| Monounsaturated Fat 7 g | ||
| Polyunsaturated Fat 3 g | ||
| Saturated Fat 1 g | ||
| Sodium 300 mg | ||
| Sugar 5 g | ||
| Potassium 500 mg | ||
| Vitamin A 1000 mcg | ||
| Vitamin C 30 mg | ||
| Fiber 5 g | ||
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