Arugula Quinoa Salad



1 package of arugula
3/4 cup pomegranate seeds
1/2 cup warm, cooked quinoa
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/4 cup olive oil
2 tsp. honey
Squeezed lemon juice from a whole lemon

Optional: 1/2 block firm tofu, cut into squares


Cook quinoa according to package directions.

Once quinoa is cooked, combine arugula, quinoa, pomegranate seeds, sunflower seeds, and cranberries.

If using tofu, heat with a dash of oil in a skillet over medium-high heat until golden brown on all sides. Add to salad.

Top with lemon, honey, and olive oil.

Recipe submitted by Natalia Mieczynski, a clinical psychologist at Bradley Hospital.

Learn more about Bradley Hospital and its services.

Weekly Poll

We want to hear from you. What topics would you like to see?
Miriam Hospital
17 hours 22 min ago

RT @CDCgov: Contact the @USDA's National Hunger Hotline to find food resources at free or reduced prices, like meal sites, food banks, and…

92 0