PCOS Moroccan Paleo Recipes: Dinner - Paleo Moroccan Salad
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
Grocery list: Quinoa, red and yellow bell peppers, cucumber, fresh mint, fresh parsley, lemon, olive oil, salt, and pepper. This recipe has a low GI due to the quinoa and vegetables.
Ingredients
1 cup quinoa (185g), 2 cups water (475ml), 1 red bell pepper (150g), 1 yellow bell pepper (150g), 1 cucumber (300g), 1/4 cup chopped fresh mint (15g), 1/4 cup chopped fresh parsley (15g), 1/4 cup lemon juice (60ml), 2 tablespoons olive oil (30ml), Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a medium saucepan, bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool. 3. In a large bowl, combine the bell peppers, cucumber, mint, parsley, lemon juice, olive oil, salt, and pepper. 4. Add cooled quinoa to the bowl and mix well. 5. Serve immediately or refrigerate and serve cold.
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