PCOS-Friendly Feta and Quinoa Stuffed Eggplant
Nutrition per Serving
350
Calories
18g
Protein
35g
Carbs
15g
Fat
Grocery list: Eggplant, Quinoa, Vegetable broth, Feta cheese, Fresh parsley, Fresh basil, Garlic, Olive oil, Salt, Pepper. This recipe is high in fiber and protein, with a low glycemic index due to the quinoa and eggplant.
Ingredients
1 large eggplant (450g), 1/2 cup quinoa (85g), 1 cup vegetable broth (240ml), 1/2 cup crumbled feta cheese (75g), 1/4 cup chopped fresh parsley (15g), 1/4 cup chopped fresh basil (15g), 2 cloves garlic, minced, 1 tablespoon olive oil (15ml), Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). 2. Cut the eggplant in half lengthwise and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. 3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa and cook until the broth has been absorbed and the quinoa is tender, about 15 minutes. 4. Combine the cooked quinoa, feta, parsley, basil, and garlic in a bowl. Season with salt and pepper. 5. Stuff each eggplant half with the quinoa mixture. Drizzle with olive oil. 6. Bake for 25 minutes, or until the eggplant is soft and the top is slightly crispy. 7. Serve warm.
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