Cucumber Quinoa Salad
Try this kidney friendly, low sodium salad that is packed with crisp cucumbers, fluffy quinoa, and a tasty dressing.
Servings: 4
Ingredients
- 2 cups cooked quinoa can sub a different grain
- 2 cups chopped cucumber
- 1 cup thinly sliced red onion
- 1/8 cup chopped fresh basil can sub parsley
- 2/3 cup tofu feta cheese if using regular feta, limit to 1/3 cup
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4 tsp black pepper
- 1/8 tsp salt can omit to make even lower sodium
Instructions
- Add the cooled, cooked quinoa, cucumber, onion, and basil to a large bowl.
- Mix the dressing ingredients together in a separate bowl.
- Pour the dressing over the salad ingredients and combine.
- Place in the fridge for ~ 30 minutes prior to eating if using cooled quinoa. If the quinoa is already cold you can go to the next step right away.
- Add tofu feta cheese to the salad and stir. Serve and enjoy!
Video
Notes
Nutrition per serving (1 serving = 1 heaping cup): 235 calories, 8 g protein, 26 g carbohydrates, 4 g fiber, 138 mg sodium, 350 mg potassium, 215 mg phosphorus, +0.6 PRAL