Ginger Lime Power Salad
This kidney-friendly power salad packs a punch of plant protein.
- 2/3 cup quinoa, dry or 2 cups cooked
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 8oz sliced mushrooms
- 1 cup red cabbage, shredded
- 1 1/2 tbsp coconut aminos
- 1 cup edamame, shelled
- 1 tsp ground ginger or 2 tsp freshly grated ginger
- 1 med lime, juiced
- 1 handful cilantro to mix in salad or garnish
- 1 tbsp sliced almonds
Prepare and cook the quinoa according to the package
While quinoa is cooking, saute garlic in sesame oil on medium heat in a large pan. About 3 minutes.
Add diced red pepper and cook for 7 minutes until soft.
Add sliced mushrooms, red cabbage, and coconut aminos to the pan and cook for 5 minutes or until mushrooms are soft.
Stir in cooked quinoa, edamame, ginger, lime juice, and cilantro.
Serve hot or store in the refrigerator to cool overnight and serve cold.
Serving: 3gCalories: 329kcalCarbohydrates: 44gProtein: 14gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 3gSodium: 274mgPotassium: 710mgFiber: 6gSugar: 10gVitamin A: 2760IUVitamin C: 88mgCalcium: 1000mgIron: 3.3mg