Quinoa & Cucumber Salad
Description
A refreshing, protein-packed salad perfect for lunch or as a side.
Ingredients
Instructions
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Rinse quinoa thoroughly under cold water, then cook according to package instructions. Let cool.
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In a large bowl, combine cooked quinoa, cucumber, bell pepper, and dill.
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In a small bowl, whisk together olive oil, apple cider vinegar, and black pepper.
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Pour dressing over salad and toss to combine.
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Chill before serving for best flavor.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.5g8%
- Cholesterol 0mg
- Sodium 20mg1%
- Potassium 220mg7%
- Total Carbohydrate 20g7%
- Sugars 3g
- Protein 5g10%
- Phosphorus 110 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Personalized Guidance: Always consult with your doctor or a registered dietitian to ensure this recipe fits your specific dietary needs and stage of CKD. Rinse Quinoa Well: Rinsing quinoa before cooking helps remove natural compounds that can be harsh on sensitive stomachs. Sodium Savvy: This recipe is naturally low in sodium, but always check labels if using pre-cooked quinoa or packaged ingredients. Flavor Boost: Add a squeeze of fresh lemon or a sprinkle of chopped chives for extra brightness without adding sodium. Serving Suggestion: Enjoy as a light lunch, or pair with grilled chicken or fish for a complete meal.
