Arugula Salad with Quinoa

For boiling:

1. 1 small cup of quinoa (90 grams)
2. 2 small cups of water (220 grams)
3. (Quinoa is boiled using a 1:2 ratio - 1 small cup of quinoa + 2 small cups of water)

Greens:

1. 100 grams of arugula
2. 3 green onions
3. 1 tomato (peeled)
4. 1 small cup of fresh mint
5. 1 small cup of dill

Spices:

1. 1 teaspoon of salt (adjust to your taste)
2. 1 teaspoon of cumin
3. 1 teaspoon of black pepper
4. 1 teaspoon of ground or crushed red pepper

For the sour flavor:

1. Juice of 1 lemon
2. 3 tablespoons of olive oil

1. Rinse the quinoa under cold water in a sieve (rinsing removes the bitter taste).
2. After rinsing, boil the quinoa in a pot over low heat until the water is absorbed (you can taste it to ensure it's cooked).
3. Once cooked, transfer the quinoa to a salad bowl and add the spices first.
4. Then, add the greens and mix well.
5. Finally, add the lemon juice and olive oil, mix again, and serve.