Anti-Inflammatory PCOS Recipe - Spiced Beet and Quinoa Salad
Nutrition per Serving
350
Calories
10g
Protein
45g
Carbs
15g
Fat
Grocery list: Beets, quinoa, salt, olive oil, ground cumin, ground coriander, ground cinnamon, ground black pepper, lemon, fresh parsley, fresh mint. Low GI ingredients: Beets, quinoa.
Ingredients
2 medium beets (450g), 1 cup quinoa (170g), 2 cups water (480ml), 1/2 teaspoon salt, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, 2 tablespoons lemon juice, 1/2 cup chopped fresh parsley (30g), 1/4 cup chopped fresh mint (15g)
Instructions
1. Preheat oven to 400F (200C). Wrap beets in foil and roast for 1 hour. 2. Rinse quinoa under cold water. In a saucepan, bring water to a boil. Add quinoa and salt, reduce heat to low, cover and simmer for 15 minutes. 3. In a small bowl, mix olive oil, cumin, coriander, cinnamon, and black pepper. 4. Peel and dice roasted beets. Add to quinoa along with spice mixture, lemon juice, parsley, and mint. Stir well and serve.
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