Strawberry Quinoa Arugula Salad

  • 9 Ingredients
  • 40 Minutes
  • 4 Servings

Print Friendly, PDF & Email


  • 1/2 cup Quinoa (uncooked)

  • 2 tbsps Tahini

  • 1 tbsp Maple Syrup

  • 1 1/2 tsps Lemon Juice

  • 1 tbsp Water (warm)

  • 1/8 tsp Sea Salt

  • 6 cups Arugula

  • 1/4 cup Sunflower Seeds

  • 1 cup Strawberries (chopped)


  • Cook the quinoa according to package directions. Let cool.

  • In a large mixing bowl whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.

  • Pour the dressing over the arugula and toss to coat evenly. Fold in the cooked quinoa, sunflower seeds and strawberries. Transfer to plates and serve immediately. Enjoy!

Meal Prep
For best results, store all items separately in the fridge and assemble the salad just before serving.

No Arugula
Use baby spinach instead.

No Sunflower Seeds
Use pumpkin seeds, hemp seeds or chopped walnuts instead.