Dairy-Free Prediabetic Glucose Reducer
Claudia Fuentes
over 1 year ago
This recipe is specifically designed for individuals who are prediabetic and need to reduce their glucose levels. It is dairy-free, making it suitable for those with lactose intolerance or dairy allergies. Enjoy a delicious and healthy meal with this recipe!
Cooking Time
30 minutes
Serving Size
2 cups
Nutrition Per Serving
Cal
250
Protein
10g
Fat
5g
Sat Fat
1g
Carbs
45g
Chole
0mg
Fiber
8g
Sugar
8g
Sodium
300mg
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 cup spinach
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- 1. Rinse the quinoa under cold water to remove any bitterness.
- 2. In a medium saucepan, bring the water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- 3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
- 4. Add the red bell pepper, zucchini, mushrooms, broccoli, and spinach to the skillet. Cook until the vegetables are tender.
- 5. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
- 6. Serve the vegetable mixture over the cooked quinoa. Enjoy!
- 7. Cooking time: 30 minutes
- 8. Serving size: 2 cups
- 9. Nutritional information per serving:
- - Calories: 250
- - Fat: 5g
- - Saturated Fat: 1g
- - Cholesterol: 0mg
- - Sodium: 300mg
- - Carbohydrates: 45g
- - Fiber: 8g
- - Sugar: 8g
- - Protein: 10g
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