Vegan Quinoa Salad with Fresh Vegetables

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon salt
• 1 large tomato, diced
• 1 medium cucumber, diced
• 1/2 red bell pepper, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: 1 can low-sodium chickpeas, drained and rinsed

Instructions:

1. Rinse quinoa thoroughly under cold water in a fine mesh strainer to remove any dirt or saponin coating. Drain well.
2. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 15 minutes or until quinoa is tender and has absorbed all the water. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
3. In a large mixing bowl, combine cooled quinoa, diced tomato, cucumber, bell pepper, and parsley. If desired, add drained and rinsed chickpeas to boost protein content and make it more filling.
4. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, and salt and pepper to taste. Pour dressing over the quinoa and vegetable mixture and toss until evenly coated.
5. Cover and refrigerate salad for at least 1 hour to allow flavors to meld before serving. This salad can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy!

This vegan quinoa salad is not only delicious and versatile but also suitable for those with chronic kidney disease (CKD) as it is low in sodium and phosphorus while being high in fiber and protein from quinoa and chickpeas. Make sure to use low-sodium canned chickpeas or cook your own from scratch to control sodium content.