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:

quinoa

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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