- 20 min
Cook the quinoa
Bring salted water and quinoa to a boil in a pot over high heat. Cover, reduce the heat to medium, and simmer for 12 minutes.
Prepare the ingredients
Finely chop the red onion. Juice the lemon. Cut the pomegranate in half and deseed into bowl of water to separate seeds from skin.
Cook the green beans
After 12 minutes, drop the green beans into the pot with the quinoa. Let simmer, covered for 3 minutes more, so that the beans soften slightly. Remove from heat and set aside, uncovered, to cool.
Prepare the tahini dressing and serve
In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper. Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper. Divide into plates and top with pomegranate seeds and sliced almonds.