Makes 8 servings (each 1 cup of quinoa and 1 cup of arugula) | Active time: 25 minutes |Total time: 30 minutes

6 strips uncooked bacon, chopped
¼ cup extra-virgin olive oil, divided
1 red onion, diced
4 cups water
2 cups rinsed quinoa
¾ teaspoon salt
¼ cup dark pure maple syrup
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
½ teaspoon freshly ground black pepper
1 cup chopped curly-leaf parsley
8 cups baby arugula

1. Place bacon in a large saucepan. Cook over medium heat, stirring often, 7 to 10 minutes, until crispy and browned. Transfer to a paper-towel-lined plate and pour off fat from saucepan.

2. To the saucepan, add 1 tablespoon oil and onion. Return to medium-high heat and cook, stirring often, 4 to 6 minutes, until onion is softened and starting to brown. Add water, quinoa, and salt, increase heat to high, and bring to a simmer, stirring occasionally. Cover and reduce heat to medium-low or low to maintain a simmer. Simmer for 18 to 22 minutes, until water is absorbed and quinoa is tender.

3. Meanwhile, in a large bowl, whisk syrup, vinegar, mustard, zest, pepper, and the remaining 3 tablespoons oil.

4. Add hot quinoa and stir to coat. Stir in parsley and bacon. Mound on top of arugula to serve.