Add 1 cup of washed quinoa to a rice cooker with 2 cups of vegetable broth and a pinch of salt. Once done, let cool then fluff with a fork.
Chop and dice your tomaotes, cucumber, and parsley. Add to a bowl along with the arugula and cooked quinoa.
Top with sea salt, pepper, a squeeze of lemon, and a drizzle of olive oil.
Serve as is or with pita, naan, fresh hummus, chickpeas, vegan chick'n, etc