@drhazelwallace: Crunchy Rainbow Peanut Quinoa Salad 🌈🥜 Of course, there's no single 'PMOS diet', but meals like this can be a great option with low GI carbohydrates from quinoa, protein from tofu and edamame, healthy fats from peanuts, and plenty of colourful vegetables providing fibre and beneficial plant compounds! Even if you don’t have PMOS, this is a healthy recipe I wouldn’t absolutely add to your meal prep rotation! 📝 Next week we’re covering THE MOST common nutrient deficiency in women 👀 Recipe below ⬇️ Serves 3-4 Ingredients
1/4 white cabbage, thinly sliced
1/4 purple cabbage, thinly sliced
1 red pepper, thinly sliced
½ cucumber, chopped
1 carrot, grated or ribboned
3 spring onions, finely chopped
120g edamame
250g cooked quinoa
50g chopped peanuts (or almonds)
1 x 280g block extra-firm tofu
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornflour Dressing
4 tbsp peanut butter
1½ tbsp soy sauce
2 tsp honey
Juice of 1 lime
2–3 tbsp warm water
Optional: 1 tbsp grated ginger Method
(1)Toss the tofu with the soy sauce, sesame oil and cornflour, then air fry or bake at 200°C for 15–20 minutes until crispy. (2) Combine the cabbage, pepper, cucumber, carrot, spring onions, edamame, quinoa and nuts in a large bowl. (3) Whisk together the dressing ingredients until smooth and pour over the salad. Toss to combine and top with the crispy tofu before serving.

Dr Hazel Wallace

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Region: GB

Sunday 07 June 2026 14:03:54 GMT