Quinoa Tabbouleh

-1 cup quinoa, dry
-1/2 cup arugula, chopped
-1/4 cup pine nuts
-1 lemon, juiced
-1 large clove of garlic, crushed
-3 TBSP extra virgin olive oil
-1 tsp Himalayan sea salt

-Place quinoa in sauce pan with 2 cups water, cover, and boil over low heat for about 15 minutes. Filter out any extra water.
-Pour quinoa into bowl, and mix in arugula, nuts, and lemon juice.
-Top with olive oil and sea salt.