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An effortless salad that bursts with spring flavor. With just a simple squeeze of lemon juice as the dressing, this salad is perfectly light and refreshing.
Bring the quinoa and water to a boil in a small sauce pan.
Cover and reduce to low.
Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy.
Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit.
Squeeze the lemon juice over the salad and mix together.
Season with salt and pepper to taste.
Transfer the salads to two bowls and top with crumbled goat cheese bits.