How to Make It
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork.
In a medium bowl, toss the quinoa with the dates, olives, arugula, olive oil, lemon juice and scallions. Season with salt and pepper. Serve chilled or at room temperature.