PCOS Friendly Grain Bowl - Moroccan Spiced Chickpea and Vegetable Bowl
Nutrition per Serving
450
Calories
18g
Protein
65g
Carbs
15g
Fat
This recipe includes quinoa, a low GI grain, and chickpeas, which are high in fiber and protein. Grocery list: quinoa, chickpeas, carrots, bell peppers, zucchini, olive oil, cumin, paprika, salt, pepper, fresh parsley.
Ingredients
1 cup of quinoa (170g), 2 cups of water (470ml), 1 can of chickpeas (15oz), 1 cup of diced carrots (128g), 1 cup of diced bell peppers (149g), 1 cup of diced zucchini (124g), 2 tablespoons of olive oil (30ml), 1 teaspoon of cumin (2g), 1 teaspoon of paprika (2g), Salt and pepper to taste, Fresh parsley for garnish
Instructions
1. Rinse the quinoa under cold water. 2. In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. 3. In a separate pan, heat olive oil over medium heat. Add carrots, bell peppers, and zucchini. Cook for 5-7 minutes until vegetables are tender. 4. Drain and rinse chickpeas. Add to the pan with vegetables. 5. Season with cumin, paprika, salt, and pepper. Cook for another 5 minutes. 6. Serve the vegetable and chickpea mixture over the cooked quinoa. Garnish with fresh parsley.
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