Bring a large saucepan of salted water to a boil. Add the 6 cups arugula and blanch for 10 seconds. Using a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking and drain thoroughly.

In a small skillet, toast the pine nuts over moderate heat, tossing until golden brown, about 2 minutes. Let cool.

Squeeze the excess water out of the arugula and transfer to a food processor. Add the pine nuts, garlic, cheese and olive oil and process until the pine nuts are finely chopped. Season with salt.

Meanwhile, prepare the quinoa as directed and spread onto a cookie sheet to cool. Drizzle with olive oil and toss to prevent clumping.

Transfer the quinoa to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish the salad with a few whole arugula leaves and serve.

Can be made a refrigerated for up to 2 hours.