Quinoa Salad and Miso Broccoli

3 tbsp extra-virgin olive oil
1 tbsp white miso
2 tbsp rice vinegar
2 cups cooked quinoa
3 cups steamed broccoli florets, roughly chopped
2 cups baby arugula
1⁄4 cup raw sunflower seeds
1⁄4 tsp salt

Directions
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.