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Cilantro Lime Quinoa Bowl - Fresh and Flavorful Delight

This Cilantro Lime Quinoa Bowl is a refreshing and vibrant dish brimming with zesty flavors from lime and fresh cilantro. Packed with protein and fiber, it’s a nutritious option for those looking to maintain kidney health while enjoying a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa rinsed to reduce saponins
  • 2 cups water for cooking quinoa
Vegetables
  • 1 cup cucumber diced
  • 1 cup bell pepper diced (any color)
  • 1 cup zucchini diced
  • 1 cup fresh cilantro chopped
Dressing
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1 tablespoon olive oil extra virgin recommended
  • 1 teaspoon ground cumin for flavor
  • 1 teaspoon black pepper to taste

Method
 

Preparation
  1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Fluff with a fork and let cool.
  2. While the quinoa is cooking, prepare the vegetables. Dice cucumber, bell pepper, and zucchini, and set aside.
  3. In a small bowl, whisk together lime juice, olive oil, ground cumin, and black pepper to create the dressing.
  4. Once quinoa has cooled, combine it in a large bowl with the diced vegetables and chopped cilantro. Drizzle with the dressing and toss gently to combine.

Notes

Renal Diet Tips: Rinse quinoa before cooking to reduce saponins, which can affect flavor. Fresh herbs like cilantro enhance flavor without adding sodium. Using lime juice as a dressing provides a zesty kick while keeping sodium levels low.
This bowl can be stored in the refrigerator for up to 3 days. To maintain freshness, add dressing just before serving. Adjust the lime juice and black pepper to taste based on your preferences.