Arugula Quinoa Salad with Oranges and Avocado

Rinse the quinoa in a colander under cool water ; drain.

In a saucepan, bring 1 cup of salted water to a boil, add the quinoa and cook about 15 minutes, until almost all the liquid has been absorbed. Remove from the heat, cover, and let the quinoa stand for about 10 minutes until the liquid is completely absorbed.

Meanwhile, with a paring knife, remove the skin and orange pith from the oranges. Cut the oranges in half lengthwise and slice crosswise. Peel the onion, halve lengthwise and cut crosswise into strips.

Rinse arugula and spin dry. Rinse the basil, shake dry and pluck leaves. Peel avocado, cut in half, remove pit. Cut the flesh into long thin wedges.

For the dressing, whisk together 3 tablespoons olive oil, sugar, salt and pepper and vinegar. Lightly press the pomegranate half on the work surface to help remove the seeds and add to the dressing.