Ingredients
Method
Prepare the Quinoa
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
Assemble the Salad
- In a large bowl, combine the cooled quinoa, diced cucumber, bell pepper, red onion, and parsley. Toss gently to combine.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper. Pour the dressing over the salad and mix until everything is well coated.
Serve
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. This salad can be stored in the refrigerator for up to 3 days.
Notes
Renal Diet Tips: Rinsing quinoa before cooking can help remove saponins, which may affect flavor and digestibility. Using fresh vegetables instead of canned helps keep sodium levels low. Be mindful of portion sizes to keep potassium and phosphorus in check.
This salad is refreshing, can be served cold or at room temperature, and is ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days.