• Cook the quinoa according to package directions. Let cool.
• In a large mixing bowl, whisk together the tahini, date syrup, lemon juice, and water.
• Add the arugula to the bowl and toss to coat with the dressing. Fold in the cooled quinoa, sunflower seeds, and strawberries. Transfer to plates and serve immediately.

Notes

• Quinoa: If using pre-cooked quinoa, multiply the uncooked amount listed in the ingredients by 3 to determine the cooked quantity needed. (Quinoa triples in volume when cooked.)
• No Arugula: Use baby spinach instead.
• No Sunflower Seeds: Use pumpkin seeds, hemp seeds, or chopped walnuts instead.
• Meal Prep: For best results, store components separately in the refrigerator and assemble just before serving.