Ingredients
1/2 cup Quinoa (uncooked)
2 tbs Tahini
1 tbs Maple Syrup
1 1/2 tsp Lemon Juice
1 tbs Water (warm)
1/8 tsp Sea Salt
6 cups Arugula
1/4 cup Sunflower Seeds
1 cup Strawberries (chopped)
Directions
- 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!
Notes
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.
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