Italian-Inspired High Cholesterol-Lowering PVKZ
A delicious and heart-healthy PVKZ recipe inspired by Italian cuisine, designed to support a diet aimed at lowering high cholesterol. This recipe is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 cup quinoa, cooked
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine.
Adjust seasoning if needed and let the flavors marinate for at least 15 minutes.
Serve the PVKZ salad in individual bowls or as a side dish. Enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |