Balanced Mexican Quinoa Bowl
Nutrition per Serving
450
Calories
20g
Protein
60g
Carbs
15g
Fat
Grocery list: quinoa, vegetable broth, black beans, corn, red bell pepper, avocado, lime, olive oil, cumin, salt, and pepper. This recipe has a low GI due to the quinoa and beans, making it suitable for PCOS.
Ingredients
1 cup of quinoa (170g), 2 cups of vegetable broth (480ml), 1 cup of black beans (170g), 1 cup of corn (154g), 1 red bell pepper, 1 avocado, 1 lime, 1 tablespoon of olive oil (15ml), 1 teaspoon of cumin (2g), Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a pot, bring the vegetable broth to a boil. 3. Add the quinoa, reduce the heat to low, cover and simmer for 15 minutes. 4. Dice the red bell pepper and avocado. 5. In a pan, heat the olive oil and sauté the bell pepper. 6. Add the black beans and corn to the pan and season with cumin, salt, and pepper. 7. Fluff the cooked quinoa with a fork and add it to the pan. 8. Squeeze the lime over the mixture and stir well. 9. Serve the quinoa bowl topped with diced avocado.
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