PCOS Vegetarian Moroccan Recipes: Dinner - Vegetarian Moroccan Salad
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: Quinoa, cucumber, tomato, red onion, bell pepper, olive oil, lemon, cumin, salt, and pepper. This recipe has a low GI due to the use of quinoa and vegetables.
Ingredients
1 cup of quinoa (170g), 2 cups of water (500ml), 1 medium cucumber (sliced), 1 medium tomato (diced), 1 medium red onion (diced), 1 medium bell pepper (diced), 1/4 cup of olive oil (60ml), 2 tablespoons of lemon juice (30ml), 1 teaspoon of cumin (5g), salt and pepper to taste
Instructions
Step 1: Rinse the quinoa under cold water. Step 2: In a pot, bring water to a boil. Add quinoa and reduce heat to low, cover and simmer until quinoa is tender, about 15 minutes. Step 3: In a large bowl, combine cucumber, tomato, red onion, and bell pepper. Step 4: In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper. Step 5: Pour dressing over the salad and toss to combine. Serve immediately or refrigerate for later use.
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