Renal Diet Cookbook: The Beginners Guide to Managing Kidney Disease and Avoiding Dialysis: Easy to Cook Low Sodium, Low Potassium,and Low Phosphorous Recipes (AMZ Cookbooks Series Book 1) by Publishing AMZ

Author:Publishing, AMZ [Publishing, AMZ]
Language: eng
Format: epub
Published: 2020-03-21T16:00:00+00:00

Garnish

Sour cream – 2 tablespoons

Lime wedges

Nutrition Information:

Protein – 11 g

Carbohydrates – 36 g

Fat – 14 g

Cholesterol – 14 mg

Sodium – 403 mg

Potassium – 281 mg

Phosphorus – 238 mg

Calcium – 158 mg

Fiber – 4.7 g

Directions:

Start by cooking the quinoa as per the directions on the package.

Prepare the seasoning. Take a small bowl and add in the curry powder, turmeric, ground cumin, ground red chili pepper flakes, ground cinnamon, ground cloves, and ground ginger.

Now take a large saucepan and pour in the oil. Place the pan over medium-high heat.

Once heated, toss in the shallots, zucchini, eggplant, and green and red peppers. Sauté for about 2 to 4 minutes.

Add in the prepared seasoning and mix until well-combined.

Turn off the heat and add in the quinoa, cheese, cilantro, and lime juice.

Place the mini naan over a serving platter and spread the vegetable mix evenly on the top.

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