PCOS Grain Bowl - Mediterranean Quinoa Bowl with Roasted Vegetables
Nutrition per Serving
550
Calories
18g
Protein
75g
Carbs
20g
Fat
This recipe includes quinoa, a low GI food, and a variety of vegetables, which are high in fiber and low in calories. The feta cheese adds a touch of creaminess and the fresh parsley gives a pop of freshness. Grocery list: quinoa, red bell pepper, yellow bell pepper, zucchini, red onion, olive oil, salt, black pepper, feta cheese, fresh parsley.
Ingredients
1 cup quinoa (170g), 2 cups water (500ml), 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, 2 tablespoons olive oil (30ml), 1 teaspoon salt (5g), 1/2 teaspoon black pepper (2.5g), 1/2 cup feta cheese (75g), 1/4 cup chopped fresh parsley (15g)
Instructions
1. Preheat your oven to 400F (200C). 2. Chop the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper. 3. Spread the vegetables on a baking sheet and roast for 20 minutes. 4. While the vegetables are roasting, rinse the quinoa under cold water until the water runs clear. 5. Bring the quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. 6. Divide the cooked quinoa into two bowls, top with roasted vegetables, feta cheese, and fresh parsley.
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