PCOS Peruvian Paleo Recipes: Dinner - Paleo Peruvian Salad
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
10g
Fat
Grocery list: quinoa, red and yellow bell peppers, cucumber, red onion, cilantro, avocado, limes, olive oil, salt, and pepper. This recipe has a low GI due to the quinoa and vegetables.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1 red bell pepper (150g), 1 yellow bell pepper (150g), 1 cucumber (300g), 1/2 cup chopped red onion (75g), 1/2 cup chopped cilantro (20g), 1 avocado (200g), Juice of 2 limes (60ml), 2 tablespoons olive oil (30ml), Salt and pepper to taste
Instructions
1. Rinse quinoa under cold water. 2. In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. 3. While quinoa is cooking, chop the bell peppers, cucumber, red onion, cilantro, and avocado. 4. In a large bowl, combine cooked quinoa, chopped vegetables, lime juice, and olive oil. Season with salt and pepper. 5. Toss until well mixed. Serve immediately or chill in the refrigerator for an hour before serving.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment