Servings : 4

Minutes : 40

Ingredients : 9

INGREDIENTS:

• 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 (Rocket)
• 1/4 cup Sunflower Seeds
• 1 cup Strawberries (chopped)

INSTRUCTIONS:

1. Cook the quinoa according to package directions. Let it cool.
2. 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.
3. Pour the dressing over the arugula and toss to coat evenly.
4. Fold in the cooked quinoa, sunflower seeds, and strawberries.
5. Transfer the salad 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.

Nutrition:

• Calories: 202
• Sugar: 6g
• Fat: 10g
• Protein: 7g
• Saturated Fat: 1g
• Sodium: 93mg
• Monounsaturated Fat: 3g
• Calcium: 107mg
• Carbs: 25g
• Iron: 3mg
• Fiber: 4g

Here are some variations of the salad recipe:

1. Mediterranean Quinoa Salad: Add chopped cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese to the quinoa and arugula. Dress with a lemon-oregano vinaigrette for a refreshing Mediterranean twist.
2. Berry and Goat Cheese Quinoa Salad: Substitute the strawberries with a mix of fresh blueberries, raspberries, and blackberries. Add crumbled goat cheese and candied pecans for a delightful sweet and savory combination.
3. Asian-Inspired Quinoa Salad: Replace the tahini dressing with a sesame-soy dressing. Add shredded carrots, thinly sliced red bell pepper, edamame, and toasted sesame seeds. Top with chopped fresh cilantro and green onions for an Asian-inspired flavor profile.
4. Grilled Veggie Quinoa Salad: Grill or roast your favorite vegetables such as zucchini, bell peppers, and asparagus. Toss the cooked quinoa, arugula, and strawberries with the grilled veggies. Drizzle with a balsamic glaze for a smoky and tangy flavor.
5. Tropical Quinoa Salad: Use diced mango, pineapple, and papaya instead of strawberries. Mix in toasted coconut flakes and macadamia nuts. Dress with a lime-coconut dressing for a tropical taste experience.
6. Herbed Quinoa Salad: Add chopped fresh herbs like basil, mint, and parsley to the quinoa and arugula. Mix in crumbled goat cheese and toasted pine nuts. Dress with a lemon-herb vinaigrette for a burst of fresh flavors.
7. Greek Quinoa Salad: Add diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese to the quinoa and arugula. Dress with a lemon-oregano vinaigrette for a refreshing and tangy Greek-inspired salad.
8. Caprese Quinoa Salad: Use halved cherry tomatoes, fresh mozzarella balls (bocconcini), and torn basil leaves in place of strawberries. Drizzle with a balsamic glaze and extra virgin olive oil for a classic Caprese flavor.
9. Tex-Mex Quinoa Salad: Mix in black beans, diced avocado, sweet corn kernels, and chopped red bell pepper with the quinoa and arugula. Top with a tangy lime-cilantro dressing and a sprinkle of cotija cheese for a Tex-Mex twist.
10. Roasted Vegetable Quinoa Salad: Roast a medley of vegetables such as cauliflower, broccoli, carrots, and red onion. Toss with the cooked quinoa and arugula. Drizzle with a lemon-tahini dressing for a wholesome and hearty salad.