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Strawberry Quinoa Salad

A fresh spring salad bursting with strawberries.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, quinoa, strawberries
Servings: 4
Author: Chef Kim

Ingredients

  • 1/2 cup Quinoa uncooked
  • 2 tbsp Tahini
  • 1 tbsp Maple Syrup
  • 1 1/2 tsp Lemon Juice
  • 1 tbsp Water warm
  • 1/8 tsp Sea Salt
  • 6 cups Arugula or spinach
  • 1/4 cup Sunflower Seeds
  • 1 cup Strawberries chopped

Instructions

  • Cook the quinoa according to package directions. Let cool. Or a great way to use leftover quinoa.
  • In a small 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

If making ahead, keep ingredients separate until ready to serve. 
In place of sunflower seeds, try hemp seeds, pumpkin seeds or walnuts.