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Chickpea Quinoa Vegetable PCOStopper

Updated: Jul 4, 2019


1 cup boiled chickpeas

½ cup uncooked quinoa

3 to 6 bowls of diced mixed Vegetables (mushrooms, zucchini, red, yellow peppers, broccoli)

You could use as many vegetables of your choice - the more the yummier!

1 cup fresh basil leaves

1 large tomato

4 to 8 cloves of garlic finely chopped

1 tablespoon oil

Salt to taste

Chilli flakes to taste

1 lemon

Cooking time: 30 to 45 minutes

Serves 2 as main course

4 as a snack


  • Take the mushrooms in a pan with a tablespoon of water and lightly steam them with the lid covered on low to medium flame. Separate the mushrooms from the water once cooked and keep them aside.

  • Use the water from cooking the mushrooms to boil the quinoa. Add more water if required (usually quinoa requires double the quantity of water to cook)

  • In the meantime heat a wok, add oil to it, and saute the garlic. Following this slowly add all your vegetables to cook them on low to medium gas. In general, broccoli and zucchini take longer to cook, and therefore, add them to the flame first, cook for a while and then add the peppers. Make sure you don’t cook for too long - it makes the vegetables soggy and reduces their nutritional value. Crunchy vegetables are more nutritious and yummy to eat!

  • Add the chopped basil, and tomato last of all and cover with lid on low flame for 3 to 5 minutes.

  • Add the cooked mushrooms

  • Add salt and chilli flakes to taste

  • Squeeze the juice of one lemon on it before serving

  • All the ingredients in this recipe are PCOS friendly!

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