Arugula Quinoa Salad with Beets and Mandarin Oranges

Combine quinoa and water in medium saucepan and bring to a boil. Cover the pan, reduce heat and simmer for 15 minutes. Once quinoa is finished cooking, remove pan from heat and set aside to cool.

To make dressing, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic and honey in a small bowl.

In a medium sized bowl, mix together quinoa, dressing, chickpeas, salt and pepper.

Divide arugula between 4 serving bowls. Top each with equal amounts of quinoa mixture, sliced beets and Mandarin oranges.