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Kidney-friendly Ginger Lime Power Salad

Ginger Lime Power Salad

This kidney-friendly power salad packs a punch of plant protein.
Prep Time 10 mins
Cook Time 10 mins
Course Salad
Cuisine Chinese
Servings 3
Calories 329 kcal

Equipment

  • saucepan
  • skillet

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 3gCalories: 329kcalCarbohydrates: 44gProtein: 14gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 3gSodium: 274mgPotassium: 710mgFiber: 6gSugar: 10gVitamin A: 2760IUVitamin C: 88mgCalcium: 1000mgIron: 3.3mg
Keyword kidney-friendly recipes, plant protein recipe, plant-based recipes, renal diet recipes
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