Arugula Quinoa Salad | Brown University Health

Ingredients

• 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