Cook quinoa according to the packaging directions. Let it cool completely.

To make the dressing place basil leaves, olive oil, lemon juice, mustard, garlic and salt into a blender and blend till smooth.

Wash arugula and cut the leaves in half. Half the avocado, remove the pit and cut into pieces.

Once quinoa has cooled completely transfer into a bowl, add pomegranate seeds, avocado and arugula, gently mix together and pour over the dressing (you can add less dressing if you prefer), toss to combine. Add more salt, pepper or lemon juice to taste.