Lunch: PCOS Recipes with Beets - Roasted Beet and Quinoa Salad

Grocery list: medium beets, quinoa, olive oil, lemon, arugula. This recipe has a low GI, making it ideal for PCOS management.

This Roasted Beet and Quinoa Salad is a perfect PCOS-friendly meal. Beets are high in fiber and low in GI, helping to control blood sugar levels. Quinoa is a complete protein and a great source of magnesium, which is beneficial for insulin regulation. The monounsaturated fats in olive oil can help reduce inflammation. This recipe is quick and easy, offering a sense of control and optimism in managing PCOS through diet.

Prep Time: 15 mins

Cook Time: 75 mins

Total Time: 90 mins

This recipe includes superfoods such as:

beets, quinoa

Ingredients

2 medium beets (US: 2 cups, Metric: 500g), 1 cup quinoa (US: 1 cup, Metric: 185g), 2 cups water (US: 2 cups, Metric: 500ml), 1/4 cup olive oil (US: 1/4 cup, Metric: 60ml), 1 lemon (juiced), Salt and pepper to taste, 2 cups arugula (US: 2 cups, Metric: 60g)

Instructions

1. Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for about 1 hour, or until tender. Let cool, then peel and dice. 2. Rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Let cool. 3. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Add beets, quinoa, and arugula. Toss to combine. Serve chilled or at room temperature.

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