Feta and Quinoa Stuffed Eggplant - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
12g
Protein
40g
Carbs
15g
Fat
Grocery list: Eggplant, quinoa, vegetable broth, feta cheese, tomatoes, parsley, garlic, olive oil. The quinoa in this recipe has a low GI, making it a great choice for PCOS.
Ingredients
- 1 large eggplant (aubergine)
- halved lengthwise; 1/2 cup (85g) quinoa; 1 cup (240ml) vegetable broth; 1/2 cup (75g) crumbled feta cheese; 1/2 cup (75g) diced tomatoes; 1/4 cup (15g) chopped fresh parsley; 2 cloves garlic
- minced; Salt and pepper to taste; 1 tablespoon (15ml) olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the flesh of the eggplant halves, leaving a shell about 1/4 inch thick.
- In a saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- In a bowl, combine the cooked quinoa, feta, tomatoes, parsley, garlic, salt, and pepper.
- Stuff the eggplant halves with the quinoa mixture. Drizzle with olive oil.
- Bake for 30 minutes, or until the eggplant is tender.
This Feta and Quinoa Stuffed Eggplant recipe is packed with nutrients beneficial for PCOS. Quinoa is a great source of protein and fiber, and it has a low glycemic index, which can help regulate blood sugar levels. Feta cheese provides calcium, while eggplant is rich in fiber and antioxidants. The recipe is easy to prepare, offering a sense of empowerment and control over your diet. Enjoy the variety and regular updates of our PCOS-friendly recipes.
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