1 small carrot, peeled and shredded or chopped into matchsticks
About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)
Zest of 1 lemon
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
How to make it
In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do no let the garlic brown.
Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.
Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.