LPQ Quinoa Salad

I have gotten into the (really bad) habit of ordering this (really good) organic quinoa salad from the Le Pain Quotidien restaurant near my office a few times a week. Its fabulous and filling - the perfect lunch. But it also sets me back $13.00 every time. I decided one monday afternoon, after a particularly large (read: expensive) weekend that it was time for me to figure out how to create this Le Pain Quotidien concoction myself.
And I did.
And it was embarrassingly easy and gloriously cheap.
Its best served cold on a bed of greens. Enjoy!

Ingredients:
1 cup quinoa (pre-rinsed)
2 cups water
1 can chickpeas
1 can artichoke hearts, quartered
1/2 cup chopped sun-dried tomatoes
1 cup arugula leaves
2 1/2 TBSP prepared pesto
1 lemon

Directions:
1) Pour two cups water and one cup of quinoa into a medium saucepan on medium heat. When the water comes to a boil, reduce heat to low and cover. Cook until water is absorbed, about 10 minutes.
2) Rinse and drain chickpeas. In a medium sized bowl, combine chickpeas, artichoke hearts, sundried tomatoes, and arugula.

3) When all of the water has been absorbed, remove quinoa from the heat and cool for 5-10 minutes.
4) Add half of the pesto to the cooled quinoa and stir to combine.
5) Add quinoa to the bowl of veggies. Mix in remaining pesto and the juice of 1/2 of lemon
6) Season with salt and pepper to taste