Recipe · Rice Dishes · by Mrinal Pandit, Chief Dietician, Nephro Plus
Quinoa Vegetable Pulao
Good for dialysis, diabetics and post transplant. For dialysis patients, leach all vegetables before cooking (as per dietician's advice).
On dialysisDiabeticPost-transplantp 34
Per serving
1 serving (~125 g)
Safe for your stage
Phosphorus180 mg
Potassium214.1 mg
Sodium13.05 mg
Protein4.2 g
Energy184 kcal
Ingredients
- Quinoa120 g · 3/4 cup (1 cup = 160 g)
- Green beans (small pieces)20 g · 1/8 cup
- Carrots (small pieces)20 g · 1/8 cup
- Potato (small pieces)20 g · 1/8 cup
- Onion (small pieces)20 g · 1/8 cup
- Green peas20 g · 1/8 cup
- Mint leaves5 g · 1/8 cup
- Green chilli5 g · 1
- Ginger blend5 g · 1 tbsp
- Salt3 g · 1/2 tsp
- Oil15 g · 1 tbsp
Method
- 1Gather all ingredients in separate bowls.
- 2Cut vegetables and set aside.
- 3Heat oil in a pan on medium flame and saute vegetables for 5 minutes.
- 4Blend ginger and chilli and add to vegetables in pan; stir well for 2-3 minutes.
- 5Add salt, mint leaves and stir well.
- 6Add quinoa and stir for a minute.
- 7Transfer to a rice cooker bowl, add 4 ounces of water, mix well and turn cooker on. Cook for 15 minutes. Quinoa is ready to be served.
Notes from the contributor
- • For dialysis patients: leach all vegetables before cooking (as per your dietician's advice).
- • Quinoa is a healthy option with high amount of protein and fiber.
- • Quinoa is gluten-free, an excellent option for those with gluten intolerance.
- • Contains all nine essential amino acids and beneficial antioxidants.
Sources
- KWF · Proprietary-with-permission · id kwf_quinoa_vegetable_pulao