Dinner: PCOS Hormone Balancing Bowl - Quinoa and Roasted Veggie Bowl with Tahini Dressing

Grocery list: Quinoa, bell peppers, zucchini, cherry tomatoes, olive oil, tahini, lemon, garlic, cumin. Quinoa is a low GI food, making it a great choice for PCOS.

This PCOS-friendly recipe is packed with hormone-balancing nutrients. Quinoa is a complete protein and a great source of magnesium, which can help regulate blood sugar levels. The colorful array of vegetables provides a variety of vitamins and antioxidants, while the tahini dressing adds a dose of healthy fats. This meal is not only delicious but also helps to manage PCOS symptoms, giving you a sense of empowerment and control over your health.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Quinoa

Health benefits of PCOS Hormone Balancing Bowl - Quinoa and Roasted Veggie Bowl with Tahini Dressing

Quinoa is a highly nutritious grain that is particularly beneficial for individuals with PCOS. This gluten-free grain is a complete protein, containing all nine essential amino acids that the body cannot produce on its own. This makes quinoa an excellent choice for those looking to maintain muscle mass and support overall body functions. But what makes quinoa stand out for PCOS management? One of the key benefits of quinoa is its high magnesium content. Magnesium plays a vital role in regulating insulin levels, which can help improve insulin sensitivity and reduce the risk of type 2 diabetes, a common concern for those with PCOS. Additionally, magnesium helps reduce inflammation, a critical factor in managing PCOS symptoms. By including quinoa in your diet, you can help lower inflammation and improve your body’s response to insulin. Quinoa is also rich in B vitamins, including folate and riboflavin, which are essential for energy production and the proper functioning of the nervous system. Folate is particularly important for women with PCOS who are trying to conceive, as it supports healthy fetal development and reduces the risk of birth defects. Moreover, the high fiber content in quinoa aids in digestion, helps regulate blood sugar levels, and can prevent the sudden spikes and crashes that can exacerbate PCOS symptoms. Many people wonder, "How do I incorporate quinoa into my diet?" Quinoa is incredibly versatile and can be used in a variety of dishes. It can be cooked and used as a base for salads, added to soups for extra texture and nutrients, or even made into breakfast porridge. Its mild flavor pairs well with both savory and sweet ingredients, making it easy to include in your daily meals. Another common question is, "Is quinoa difficult to prepare?" Fortunately, quinoa is quite simple to cook. Start by rinsing the grains under cold water to remove any bitterness. Then, combine one part quinoa with two parts water in a pot, bring to a boil, reduce the heat, and let it simmer for about 15 minutes until the water is absorbed and the grains are tender. Fluff with a fork, and it’s ready to serve. For those concerned about the environmental impact of their food choices, quinoa is a sustainable crop. It grows in diverse climates and requires minimal water compared to other grains, making it an eco-friendly option. In summary, quinoa is a nutrient-dense grain that offers numerous health benefits for individuals with PCOS. Its high magnesium content helps regulate insulin levels and reduce inflammation, while the B vitamins support energy production and nervous system health. The high fiber content aids digestion and helps maintain stable blood sugar levels. With its versatility and ease of preparation, quinoa is a fantastic addition to any diet focused on managing PCOS symptoms and supporting overall health.

Ingredients

1 cup quinoa (170g), 2 cups water (480ml), 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 cup cherry tomatoes (150g), 1 tablespoon olive oil (15ml), Salt and pepper to taste, 2 tablespoons tahini (30ml), 1 tablespoon lemon juice (15ml), 1 garlic clove, minced, 1/2 teaspoon cumin, 2 tablespoons water (30ml)

Instructions

1. Preheat oven to 400F (200C). 2. Chop the bell peppers and zucchini into bite-sized pieces. 3. Toss the chopped vegetables and cherry tomatoes with olive oil, salt, and pepper. 4. Spread the vegetables on a baking sheet and roast for 20 minutes. 5. While the vegetables are roasting, rinse the quinoa under cold water. 6. Bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and let simmer for 15 minutes. 7. To make the tahini dressing, combine tahini, lemon juice, minced garlic, cumin, and water in a small bowl. Stir until smooth. 8. Divide the cooked quinoa between two bowls. Top with roasted vegetables and drizzle with tahini dressing.

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