Anti-Inflammatory PCOS Recipe - Lemon-Ginger Quinoa Bowl
Nutrition per Serving
450
Calories
20g
Protein
60g
Carbs
15g
Fat
Grocery list: Quinoa, Olive oil, Ginger, Garlic, Lemon, Kale, Red bell pepper, Red onion. This recipe has a low GI due to the quinoa and vegetables, making it great for managing PCOS.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1 tablespoon olive oil (15ml), 1 tablespoon grated ginger (6g), 2 cloves garlic, minced, 1 lemon, juiced and zested, 1 cup chopped kale (67g), 1 cup chopped red bell pepper (149g), 1/2 cup chopped red onion (75g), Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a saucepan, bring water to a boil. 3. Add quinoa, reduce heat to low, cover and simmer until quinoa is tender and water has been absorbed, about 15 minutes. 4. Heat olive oil in a skillet over medium heat. 5. Sauté ginger, garlic, and onion until softened. 6. Add bell pepper and kale, cook until vegetables are tender. 7. Stir in cooked quinoa, lemon juice, and zest. Season with salt and pepper. 8. Serve warm.
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