Delicious and Nutritious: 5 Kidney Disease-Friendly Recipes

Whether you're seeking a quick meal or a savory snack, the National Kidney Foundation has you covered with five new chronic kidney disease (CKD) recipes you will want to try.

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Everyone has different nutritional needs. Speak with a kidney dietitian or a healthcare provider about which recipes are right for you.

1. Blueberry Mandarin Broccoli Salad
2. Quick Tofu Veggie Curry
3. Peruvian-style Plant based Quinoa Chaufa
4. Tofu Picadillo
5. Arepas Stuffed with Chickpea Salad

1. Blueberry Mandarin Broccoli Salad

Full of juicy mandarin oranges, tart blueberries, and sweet cranberries, this vibrant salad is sure to brighten up your day.

Serving size: 1 ½ cups

Salad Ingredients

• 4 cups of broccoli chopped into bite-size pieces
•  ½ cup of fresh blueberries
• ¼ cup of dried cranberries
• ¼ cup of sliced almonds
• ¼ cup of chopped red onion
• 1 cup of mandarin oranges, fresh or canned

Blueberry Balsamic Vinaigrette Ingredients

• 1 cup of fresh blueberries
• ½ cup of olive oil
• ⅓ cup of balsamic vinegar
• 2 tbsp of Dijon mustard
• 2 tbsp of maple syrup

Directions

1. Combine all salad ingredients, except the mandarins, in a large bowl. 
2. Blend all of the dressing ingredients until smooth. 
3. Pour the desired amount of dressing over the salad and toss. 
4. Add mandarin oranges to the salad.

Get the full recipe and nutritional information.

2. Quick Tofu Veggie Curry

Looking for a quick, filling, and tasty dinner? Try this creamy one-pot vegetarian curry that comes together in thirty minutes.

Serving size: 1 ½ cups

Ingredients

• 2 tbsp canola oil
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• ¾ tsp salt
• 1 cup unsalted vegetable or chicken broth
• 2 (13.5oz) cans lite coconut milk
• 2 small red potatoes
• 1 (14oz) block extra firm tofu
• 12 oz frozen carrot coins
• 12 oz frozen cauliflower florets
• 8 oz fresh sugar snap peas
• Fresh lime wedges, for garnish
• Fresh cilantro, for garnish
• Cooked white rice, for serving

Directions

1. Heat oil in a large pot. Add onion and cook until softened (about 5 minutes).
2. Add garlic, ginger, curry powder, turmeric and salt. Cook for 1 minute, or until fragrant.
3. Add broth and scrape the bottom of the pot to get up any browned bits. Add coconut milk, potatoes, and tofu. Cook for about 15 minutes, until potatoes are beginning to soften.
4. Add carrots, cauliflower, and sugar snap peas. Increase heat to high and bring to a boil (about 10 minutes). Continue to cook until the desired vegetable texture is reached.
5. Serve with fresh lime wedges and cilantro over rice.

Get the full recipe and nutritional information.

3. Peruvian-style Plant based Quinoa Chaufa

While this tasty dish is traditionally made with rice, our version uses quinoa for an added boost of protein that won’t sacrifice flavor. 

Serving size: 1 cup

Ingredients

• 1 cup white quinoa (other options red, black or tricolor quinoa)
• 2 cups low sodium vegetable broth or stock (1 cup contains 125 mg sodium), or you could also use water but add 1/ 4 teaspoon of salt
• ½ cup small diced red bell pepper
• ½ cup small diced carrots
• ½ block (200 grams) extra firm tofu (pressed to have remove water and better texture)
• ½ cup red onions (alternative: yellow onions)
• 1 tbsp minced garlic
• 1 tbsp of minced ginger
• 1 tsp turmeric
• ½ tsp cumin
• 1 tbsp of coconut amino 1 tbsp 270 mg sodium (or low sodium soy sauce or tamari)
• 1 tsp Peruvian yellow pepper paste (aji amarillo)
• ½ cup green onions
• 1 tbsp sesame oil
• 1 tsp sesame seeds 
• ½ lemon juice 
• 1 cilantro leaf 

Directions

1. Rinse quinoa before cooking, in a strainer and hold under cold water until water runs clear.
2. Combine 1 cup quinoa with 2 cups of water or vegetable broth in a pot. Bring to a boil, then reduce heat, cover with a lid and simmer for about 15 minutes.
3. In a hot wok or pan, add sesame oil, and cook red onion until translucent.
4. Add garlic and ginger until aromatic without burning. Then add cumin until aromatic.
5. Crumble tofu and add turmeric and Peruvian spicy yellow pepper/Aji Amarillo optional until it looks like scrambled eggs, then add the rest of the veggies (red bell peppers and carrots) and the cooked quinoa.
6. Add the green onions and coconut aminos. Garnished with cilantro, sesame seeds, and lemon juice.

Get the full recipe and nutritional information.

4. Tofu Picadillo

Searching for a hearty vegetarian lunch or dinner? Look no further. This delicious and versatile stew can be enjoyed on its own, over rice, or stuffed into tacos. 

Serving size: 2/3 cup

Ingredients

• 1 tbsp olive oil
• ¼ cup yellow onion, diced
• ¼ cup red bell pepper, diced
• 1 tbsp tomato paste
• 2 tbsp sofrito
• 4 cloves garlic, minced
• 1 tsp dried parsley
• ½ tsp smoked paprika
• 2 tsp dried cumin
• 2 tsp dried oregano
• ½ cup water
• ⅛ tsp salt
• 4 green olives, chopped
• 8 ounces firm or extra firm tofu, mashed with a fork
• Cilantro, fresh (optional)

Directions

1. Preheat a large skillet on the stove over low heat.
2. Add oil, onions, and peppers. Sauté for 8 minutes.
3. Add the remaining ingredients. Cook for 5-8 minutes.
4. Serve hot and garnish with fresh cilantro if desired. You can serve it over rice or pasta. Also, you can use it to make tacos or burritos.

Get the full recipe and nutritional information.

5. Arepas Stuffed with Chickpea Salad