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