Arugula Strawberry Pine Nut and Quinoa Salad

SERVINGS: 4; 45 Minutes


  • 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


  1. Cook the quinoa according the package.
  2. Slice the strawberries.
  3. 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.
  4. 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.
  5. Fold in arugula and coat completely. Then fold in the quinoa, pine nuts and strawberries. Enjoy!

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