This salad is light, refreshing, and packed with nutrients. It is high in vitamin K from the arugula and vitamin C from the strawberries and lemon. It is also high in folate, magnesium, manganese, calcium, and iron. The vitamin C in this dish helps the body absorb the iron. It really is amazing how combining nutrients supports the body’s natural way to absorb nutrients.
It is also rich in anti-inflammatory elements such as omega-3 and monounsaturated fats in the pine nuts and tahini, as well as antioxidants (anthocyanins (strawberries) and glucosinolates (arugula). The polyphenols and phytonutrients in this dish also support heart health, digestion, and immune function.
SERVINGS: 4; 45 Minutes
Ingredients
- 6 cups of Arugula (rinsed)
- 1 cup Strawberries
- 1/2 cup Quinoa
- 1/3 cup Pine Nuts
- 2 tbsps Tahini
- 1 tbsp Maple Syrup
- 1 1/4 tsp lemon juice
- 1/8 tsp Salt
- 1/18 tsp Black or White Pepper
Directions
- Cook the quinoa according the package.
- Slice the strawberries.
- Place pine nuts into a single layer in a frying pan. Turn on the heat to medium-low and keep pine nuts moving until they are golden brown. Transfer to a plate to stop cooking and cool.
- In a large mixing bowl combine tahini, maple syrup, lemon juice, water, salt and pepper. If needed, add more lemon juice (in 1/4 tsp increments) or maple syrup as needed.
- Fold in arugula and coat completely. Then fold in the quinoa, pine nuts and strawberries. Enjoy!