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

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Ingredients

  • 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

Directions

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.