Peppery arugula, salty Parmigiano-Reggiano, crunchy pepitas, and sweet currants make for a complex, delicious dish served over quinoa.
Finely chop the arugula, and pat dry with paper towels. Transfer to a medium bowl, and toss with 5 Tbs. of the oil, the pepitas, Parmigiano, currants, 1/2 tsp. salt, and a few grinds of pepper. Set aside.
Prepare the quinoa according to package directions. Transfer to a separate medium bowl, and toss with the remaining 1 Tbs. oil, 1 tsp. salt, and 1/2 tsp. pepper.
Divide the quinoa among 4 bowls. Toss the arugula mixture, and season to taste with more salt and pepper. Divide the mixture among the bowls, sprinkle with the Aleppo pepper, if using, and more pepitas, and serve with the lemon wedges.
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