PCOS Vegan Peruvian Recipes: Dinner - Vegan Peruvian Salad - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
10g
Protein
45g
Carbs
15g
Fat
Grocery list: quinoa, red and yellow bell peppers, black beans, corn, avocado, lime, olive oil, salt, and pepper. The quinoa in this recipe has a low GI, making it a good choice for people with PCOS.
Ingredients
- 1 cup of quinoa (170g)
- 2 cups of water (480ml)
- 1 red bell pepper (150g)
- 1 yellow bell pepper (150g)
- 1 cup of black beans (170g)
- 1 cup of corn (150g)
- 1 avocado (200g)
- 1 lime (50g)
- 2 tablespoons of olive oil (30ml), salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring the water to a boil.
- Add the quinoa to the boiling water, reduce heat, cover, and simmer for 15 minutes.
- While the quinoa is cooking, chop the bell peppers and avocado, and drain the black beans and corn.
- Once the quinoa is done, fluff it with a fork and let it cool.
- In a large bowl, combine the quinoa, bell peppers, black beans, corn, and avocado.
- Squeeze the lime over the salad, drizzle with olive oil, and season with salt and pepper.
- Toss the salad to combine and serve.
This Vegan Peruvian Salad is packed with nutrients that are beneficial for PCOS. The quinoa is a great source of protein and fiber, and has a low GI, which can help regulate blood sugar levels. The avocado provides healthy fats, which can help balance hormones. The black beans and corn are also high in fiber, which can help with weight management. The bell peppers are high in vitamin C, which can help with inflammation.
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