Quinoa Tabbouleh Salad with Chickpeas and Herbs
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
This recipe includes quinoa, chickpeas, fresh herbs, and vegetables, all of which are low on the Glycemic Index (GI), making it ideal for those with PCOS. Grocery list: Quinoa, canned chickpeas, fresh parsley, fresh mint, tomatoes, cucumber, olive oil, lemons, salt, pepper.
Ingredients
1 cup quinoa (170g), 2 cups water (480ml), 1 can chickpeas (15oz/425g), 1 cup fresh parsley (60g), 1/2 cup fresh mint (25g), 2 medium tomatoes (300g), 1 cucumber (300g), 1/4 cup olive oil (60ml), Juice of 2 lemons, Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a medium saucepan, bring water to a boil. Add the quinoa, reduce heat to low, cover and simmer until quinoa is tender and the water has been absorbed, about 15 minutes. Let cool. 3. In a large bowl, combine the chickpeas, parsley, mint, tomatoes, and cucumber. Add the cooled quinoa. 4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat. 5. Serve immediately, or refrigerate for up to 2 days.
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