Arugula Quinoa Salad With Roasted Zucchini (Edit recipe)

Ingredients

• .75 cup Quinoa, rinsed
• 1.5 cups Water
• 1 Zucchini, small, diced
• 1 Tbsp Extra Virgin Olive Oil
• .25 tsp Kosher Salt
• 4 cups Arugula, chopped if needed
• .333 cup Pomegranate, or dried cherries
• .25 cup Goat Cheese, crumbled
• 2 Mint Leaves, chopped
• 2 Parsley, chopped
• 2 Pine Nuts, toasted and cooled

Dressing

• 1 Lemon, preserved, rinsed, finely chopped
• 2 Lemon Juice, fresh
• 1 Lemon, zest of one
• 1 tsp Dijon Mustard
• 1 tsp Honey, or maple syrup (optional)
• .25 cup Extra Virgin Olive Oil
• 1 Black Pepper, freshly ground, to taste
• 1 Sea Salt, flaky, to taste