Serves 1




2 teaspoons olive oil

1 teaspoon stone ground mustard

1 garlic clove, minced

½ cup tri colored quinoa, cooked

2 cups of arugula

½ cup carrots, shredded

½ cup broccoli, cut into bite size pieces




  1. In a medium mixing bowl, add olive oil, mustard and garlic clove. Combine well.
  2. Add all salad ingredients in a bowl with salad dressing and mix well.


Nutrition facts: 304kcal, 10.8gm total fat, 1gm saturated fat, 0gm cholesterol, 125mg sodium, 35gm carbohydrates, 5gm fiber, 8gm protein


Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian

Instagram: Heart.Health.Nutritionist