PCOS Recipes with Beets - Roasted Beet and Quinoa Salad - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: medium beets, quinoa, olive oil, lemon, arugula. This recipe has a low GI, making it ideal for PCOS management.
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
- 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.
- 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.
- 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.
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.
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