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Castle Connolly Names San Antonio Regional Hospital a Top Hospital
Recognized for Hysterectomy and Gynecologic Cancer Surgeries
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San Antonio Regional Hospital Named Among U.S. News & World Report's Fifth Annual 2026 Best Hospitals for Maternity Care Awards
This is the highest award a hospital can earn as part of U.S. News’ Best Hospitals for Maternity Care annual study, now in its fifth edition.
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Spring Quinoa & Veggie Bowl
Packed with plant-based protein, fiber, and essential nutrients, this healthy quinoa salad recipe is ideal for meal prep, vegetarian diets, or anyone looking for a delicious and wholesome dish.1 cup cooked quinoa
Arugula, washed
Baby spinach, washed
1 can chickpeas, drained and rinsed
Cucumbers, chopped
Red onion, thinly sliced
Roasted sweet potatoes, cubed
Roasted beets, chopped
Crumbled feta cheese
Chopped pistachios
Creamy Balsamic Dressing:
½ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 garlic glove
Juice of 1 lemon
1 teaspoon honey
¼ cup balsamic vinegar
¼ cup good-quality olive oil
Pinch of salt
Freshly ground black pepper
Directions:
- Cook quinoa. Once cooked, spread it out on a parchment-lined sheet pan. Drizzle lightly with olive oil, and season with salt. Toast in a 400°F oven until golden and crispy, tossing once or twice. Set aside to cool.
- For dressing, add Greek yogurt, Dijon mustard, garlic, lemon juice, honey, balsamic vinegar, olive oil, salt and pepper. Blend until smooth and creamy. (You can use a blender or whisk for this step). Taste and adjust seasoning as necessary. Store in a mason jar in refrigerator for up to one week.
- In a large bowl, combine arugula, baby spinach, chickpeas, cucumbers, red onion, sweet potatoes, beets, feta, pistachios, and crispy quinoa.
- Top with dressing and enjoy!
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