1/4cuploosely packed chopped fresh parsley basil, dill, or other soft, tender herbs (or a mix!)
1can reduced sodium chickpeasrinsed and drained
114-ounce jar roasted red peppers, drained, patted dry and diced (about 1 cup)
3/4cupslivered sliced, or roughly chopped toasted almonds, chopped toasted pecans, or roasted pistachios*, divided
3/4cupscrumbled goat cheese or fetaabout 4 ounces, divided
Rinse and drain the quinoa well (this removes the sometimes bitter taste). Place in a medium saucepan with the water and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer gently uncovered, adjusting the heat as needed to maintain a gentle simmer, until the quinoa has absorbed most of the water, is tender (but not mushy), and you see the little spiral poking out of each grain, about 15 minutes. Cover, remove from the heat, and let sit 5 minutes. Uncover, fluff with a fork, then transfer to a large mixing bowl and let cool.
In a small bowl or liquid measuring cup with a spout, stir together the oil, lemon juice, smoked paprika, and remaining 1/2 teaspoon salt. Spoon about two-thirds over the quinoa while the quinoa is still a little warm. Stir to combine.
Add the arugula, chickpeas, bell pepper, and three-fourths each of the almonds and goat cheese. Taste and stir in a few more spoonfuls of dressing as desired.
Sprinkle the remaining goat cheese over the top. If time allows, let sit 10 minutes for the flavors to absorb, or refrigerate for 4 hours. Serve chilled or at room temperature.
*TO ROAST NUTS: Preheat the oven to 350°F. Spread the nuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 week.