Anti-Inflammatory Quinoa Bowl
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: quinoa, kale, red bell pepper, cucumber, chickpeas, avocado, olive oil, lemon. This recipe has a low Glycemic Index (GI) due to the quinoa and chickpeas, which are slow-digesting carbohydrates.
Ingredients
1 cup quinoa (170g), 2 cups water (500ml), 1 cup chopped kale (67g), 1 cup chopped red bell pepper (149g), 1 cup chopped cucumber (104g), 1/2 cup chickpeas (82g), 1/2 avocado (100g), 2 tablespoons olive oil (30ml), 1 tablespoon lemon juice (15ml), Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a saucepan, bring water to a boil. Add quinoa and reduce heat to low, cover and simmer until quinoa is tender and water has been absorbed, about 15 minutes. 3. In a large bowl, combine the quinoa, kale, red bell pepper, cucumber, chickpeas, and avocado. 4. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. 5. Drizzle the dressing over the quinoa mixture and toss to combine. Serve immediately or refrigerate until ready to serve.
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