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
- In a medium mixing bowl, add olive oil, mustard and garlic clove. Combine well.
- 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