• Cook quinoa: Place it in a fine-mesh sieve and rinse well under cool running water. Gently rub and swirl the quinoa with your hand as you rinse, then drain (Note 3). Cook quinoa as directed on the package. (Note 4). Let it cool.

  ¾ cup quinoa / 150 g
• Toast the walnuts in a small pan without any oil. Watch closely and shake the pan often. When they’re golden and fragrant, transfer to a plate.

  ¼ cup walnuts / 30 g
• Arugula: Wash, dry, and chop it roughly.

  4 cups arugula / 3 oz/ 85 g
• Combine: In a large bowl, mix the cooled quinoa, chopped arugula, crumbled cheese, raisins and diced avocado. Add the dressing and toss gently to combine.

  2 oz goat cheese / 55 g + 2 tablespoons raisins + 1 small avocado +

Dressing:

• Mix the very finely chopped onion with the grated garlic, freshly squeezed lemon juice, maple syrup, cumin, chili flakes, and some salt and pepper.

  1 ½ tablespoons red onion + 1 garlic clove + 2 tablespoons lemon juice + 2 tablespoons maple syrup + ½ teaspoon ground cumin + a pinch of red chili flakes + fine sea salt and freshly ground black pepper
• Add the oil and whisk the dressing until it starts to emulsify. Pour it over the quinoa salad and toss to combine.

  3 tablespoons olive oil