Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds

Sara Dickerman

Servings

Ingredients

¼ cup oven-steamed beets

3 cups arugula

¼ cup quinoa, cooked

Olive oil

Lemon

2 ounces (¼ large) ounce avocado, slivered

1 ounce goat cheese, crumbled

1 tablespoon sunflower seeds, toasted

Toss beets with arugula, quinoa, olive oil, and lemon. Top with avocado, goat cheese, and sunflower seeds.