• 2 cups cooked quinoa cooled, about ¾ cup to 1 cup raw quinoa.
• 3 cups arugula or more to taste
• ½ cup edamame shelled
• ⅓ cup dried cranberries 50% less sugar or regular
• ⅓ cup crumbled goat cheese
• 2 stalks green onion finely sliced, about 2 tablespoons
• ¼ cup sunflower seeds
• ½ teaspoon salt more or less to taste
• ¼ teaspoon black pepper more or less to taste

For the Lemon Dijon Vinaigrette

• 2 tablespoons avocado oil or light olive oil
• 2 tablespoons fresh lemon juice about 1 lemon juiced
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 pinch salt
• 1 pinch black pepper