PCOS Friendly Breakfast Bowl - Mexican Breakfast Quinoa Bowl
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: Quinoa, black beans, corn, tomatoes, avocado, salsa, cilantro, lime, salt, pepper. This recipe has a low Glycemic Index due to the quinoa and black beans, making it perfect for PCOS.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1/2 cup black beans (85g), 1/2 cup corn (85g), 1/2 cup diced tomatoes (90g), 1/2 avocado (100g), 1/2 cup salsa (130g), 1/4 cup chopped cilantro (15g), 1 lime, salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a pot, bring water to a boil. 3. Add quinoa, reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. 4. While quinoa is cooking, prepare the other ingredients: rinse and drain the black beans and corn, dice the tomatoes and avocado, chop the cilantro. 5. Once quinoa is done, fluff it with a fork. 6. Divide the quinoa between two bowls. 7. Top each bowl with black beans, corn, tomatoes, avocado, and salsa. 8. Garnish with cilantro and a squeeze of lime. Season with salt and pepper to taste.
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