Refresh Your Day

Mushrooms And Arugula Salad with Polenta Pizza & Winter Quinoa Salad

Mushrooms And Arugula Salad with Polenta Pizza



  •     2 cups prepared polenta 
  •     1 Tbsp. olive oil, divided 
  •     1½ cups chopped mushrooms (cremini, oyster, and/or shiitake) (4 oz.) 
  •     1 small clove garlic, minced 
  •     ½ tsp. chopped fresh thyme or a pinch of dried thyme    
  •     ⅛ tsp. salt 
  •     2 oz. fresh mozzarella cheese, sliced 
  •     2 Tbsp. grated Parmesan cheese  
  •     1½ tsp. lemon juice
  •     2 cups arugula 
  •     ¾ cup no-salt-added canned black beans, rinsed 
  •     ½  avocado, diced 
  •     1 Tbsp. chopped fresh parsley



1. Remove the reserved rectangle of polenta from the refrigerator and let stand at room temperature. 
2. Preheat broiler (or toaster oven broiler). 
3. Heat 2 tsp. oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and lightly browned, 4 to 6 minutes. Stir in garlic, thyme, and salt. 
4. Broil the polenta until warmed and lightly toasted, 3 to 5 minutes. Top with the mushroom mixture, mozzarella, and Parmesan. Broil for 2 to 3 minutes more. 
5. Meanwhile, whisk the remaining 1 tsp. oil and lemon juice in a medium bowl. Add arugula and black beans; toss to coat. Add avocado and gently toss. Divide the salad between 2 plates. 
6. Sprinkle the pizza with parsley, cut into 6 pieces and serve with the salad. 



Winter Quinoa Salad



  •     1 small sweet potato, peeled and cut into ½-inch pieces (1½ cups) 
  •     2½ tsp. olive oil, divided  
  •     ½ avocado 
  •     1 Tbsp. lime juice 
  •     1 clove garlic, peeled 
  •     ½ tsp. ground cumin    
  •     ⅛ tsp. salt    
  •     ⅛ tsp. ground pepper 
  •     1-2 Tbsp. water 
  •     1 cup quinoa, cooked
  •     ¾ cup no-salt-added canned black beans, rinsed 
  •     1½ cups baby kale, chopped 
  •     2 Tbsp. pepitas 
  •     1 scallion, chopped



1. Preheat oven to 400°F. 
2. Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes. 
3. Meanwhile, combine the remaining 1½ tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency. 
4. Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion. 


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