• 1 package of arugula
  • 3/4 cup pomegranate seeds
  • 1/2 cup warm, cooked quinoa
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cranberries
  • 1/4 cup olive oil
  • 2 tsp. honey
  • Squeezed lemon juice from a whole lemon
  • Optional: 1/2 block firm tofu, cut into squares


Cook quinoa according to package directions.

Once quinoa is cooked, combine arugula, quinoa, pomegranate seeds, sunflower seeds, and cranberries.

If using tofu, heat with a dash of oil in a skillet over medium-high heat until golden brown on all sides. Add to salad.

Top with lemon, honey, and olive oil.